Lemon Thyme Roast Chicken
As fall is around the corner and back to school is in full swing I am craving the ultimate Sunday night supper. A roasted chicken with yummy squashes and a fantastic salad. The trick is to cook two chickens and then you have leftovers for lunches for the week and two carcasses to make chicken stock for soup as the weather chills down.
I love free range birds or organic when I can get them, but really a simple grocery store chicken will work. Feel free to add veggies to the onions around bird (carrots, celery, potatoes, yams or sweet potatoes). Also for a change replace the fresh thyme with rosemary.
u don’t want to add your starches to the chicken in to peel and slice yams and potatoes, toss with crushed garlic, montreal steak spice, olive oil and lemon juice and roast for 30 mins until golden. Some green beans sauteed in sea salt and butter would be a yummy fit as well.
Lemon Thyme Roasted Chicken
2 roasting chickens
coarse sea salt & black pepper
2 heads of garlic, cut in half
3 lemons, sliced thickly
2 large yellow onions, skins removed and sliced
handful of fresh thyme
4 tbsp butter, melted
1 cup dry white wine
Preheat oven to 425’F.
Pat chickens dry and fill cavities with garlic, thryme and lemons. Spread onions out on the bottom of the roasting pan and place chickens on top. Liberally salt and pepper the birds and brush the skin with melted butter.
Roast for 1 1/2 hours until juices run clear, part way through roasting process add wine.
A great side dish if yo