Roast Chicken with Thyme
If you have approximately 2 hours to spend in the kitchen, Roast Chicken with Thyme might be a spectacular gluten free, dairy free, paleolithic, and primal recipe to try. This recipe serves 4. This main course has 662 calories, 46g of protein, and 51g of fat per serving. For $2.0 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. 10 people were glad they tried this recipe. This recipe from Serious Eats requires chicken, garlic, olive oil, and thyme. All things considered, we decided this recipe deserves a spoonacular score of 60%. This score is solid. Similar recipes include Roast Chicken with Citrus & Thyme, Roast Chicken With Garlic And Thyme, and Roast Chicken with Lemon and Thyme.
Servings: 4
Ingredients:
1 4 1/2-pound chicken
1 head garlic, skin on, cut in half
About 4 tablespoons olive oil, depending on the size of your Dutch oven
Salt and pepper
1 bunch thyme
Equipment:
glass baking pan
dutch oven
oven
pot
knife
bowl
aluminum foil
Cooking instruction summary:
Procedures 1 Preheat oven to 450°F. Grease a dutch oven or high walled glass baking pan with olive oil. 2 If there are any giblets inside the chicken, remove and discard. Rub inside of bird with olive oil. Season with salt and pepper. Stuff cavity with garlic and bunch of thyme. 3 Place chicken in pot and lightly rub skin with olive oil. Season skin with salt and pepper. Roast at 450°F for 20 minutes. 4 Decrease temperature to 350°F and roast for another hour and ten minutes. At this point, skin should be browned and when a knife is poked into fattest part of thigh, juices should run clear. 5 Remove chicken from oven. Place a small bowl at the end of a platter. Remove chicken from Dutch oven and rest against the bowl, breast side down, and tail down, against the bowl. Tent with foil and let rest 10 minutes. This will allow the juices to run down into the breast. 6 Carve the chicken and serve.
Step by step:
1. Preheat oven to 450°F. Grease a dutch oven or high walled glass baking pan with olive oil.
2. If there are any giblets inside the chicken, remove and discard. Rub inside of bird with olive oil. Season with salt and pepper. Stuff cavity with garlic and bunch of thyme.
3. Place chicken in pot and lightly rub skin with olive oil. Season skin with salt and pepper. Roast at 450°F for 20 minutes.
4. Decrease temperature to 350°F and roast for another hour and ten minutes. At this point, skin should be browned and when a knife is poked into fattest part of thigh, juices should run clear.
5. Remove chicken from oven.
6. Place a small bowl at the end of a platter.
7. Remove chicken from Dutch oven and rest against the bowl, breast side down, and tail down, against the bowl. Tent with foil and let rest 10 minutes. This will allow the juices to run down into the breast.
8. Carve the chicken and serve.
Nutrition Information:
covered percent of daily need
Related Videos:
Salt-Roasted Chicken Recipe - Roast Chicken with Thyme Butter Sauce
