IMG1606
shop the valentine's collection!
IndexPasta
New!  all recipe index
IMG1697
love bugs
follow along with our new
IMG6357
Heart sprinkles
Pink Bakery boxes
IMG1559
Cello bags
tags & cards
IMG7
baking collection paper cupcake
IMG6
the color collection
candle
IMG1596
Heart card
the color collection
IMG1737
be minE
le pens + tablets
IMG5966 IMG0654
linens & throws Tall celebration candles
simple heart tags simple heart cupcakes
IMG9883
IMG6075 cupcake supplies
blue bird cookie cutters
ribbon
IMG5853
candle
tour our

Sunday, September 19, 2010

Recipes | Roasted Chicken with Lemon, Garlic & Thyme


There is nothing better on rainy Sunday than a Classic Roasted Chicken with Lemon and Thyme... complete with mashed potatoes and gravy, of course.  I love to fix this when we're both home all day, because it makes the house smell so delicious.  Being just roasted chicken and vegetables, this is a relatively healthy dinner.  If you decide to go the mashed potatoes and gravy route (which I think you definitely should), you can control how much gravy and the amount of potatoes you prepare. 

Another reason I love this is because it requires very little prep (10 minutes to stuff everything in the chicken and chop the vegetables?) and even less clean up...  basically a one pot dinner.   Just be sure to allow 1 hour for roasting the chicken.  

Classic Roasted Chicken 
with Lemon & Thyme

3-4 pound whole Chicken
2 tablespoons of olive oil
1 teaspoon of Sea Salt
1 teaspoon of Pepper
1 head of garlic, cut in half
1 lemon, quartered
10 sprigs of thyme
3 carrots, largely chopped
1 yellow onion, quartered
10 mushrooms, halved
1 1/2 cups of chicken stock


Sprinkle salt & pepper inside the chicken cavity, then stuff it with the garlic, lemon & thyme. Place it in a dutch oven. Place the vegetables around the chicken, then drizzle them and the chicken with olive oil. Salt & Pepper generously.



Roast at 425 degrees for 50-60 minutes (depending on the size of your chicken).   Remove the chicken from the pan, cover with foil and allow it to rest.  Place the dutch oven on the stove top on a medium heat. While stirring, add 2 tablespoons of flour to the fat drippings from the chicken, then 1 - 1 1/2 cups of chicken stock. Whisk until smooth. Cook 5 minutes until thick and bubbly. If you'd like to thicker gravy, melt 2 tablespoons of butter in the microwave, then add 2-3 tablespoons of flour to it.  Mix it in with the gravy. 

1 comment:

  1. Hi,
    I just found your blog and I love it :)
    I want to make thos recepie, but can you tell me if you roast the chicken on the dutch oven with the top on it?
    Thank you and have a great year!

    ReplyDelete

m38
The Everyday Occasions Store:
m15
m16
m18
Jenny2014headshot22
home entertaining and ifestyle expert
pinterest
twitter
instagram
my email newsletter
rss feed
facebook
GarageDoors2
m60
breakfast
m65
chocolate molten cakes in cupcake
IMG1654
IMG1615
m32
IMG5764
vanilla bean paste
IMG5
favorite baking supplies
IMG6155
IMG1708
IMG8
IMG9
IMG5995
IMG1730
IMG1606 IndexPasta IMG1628 linens & throws IMG1684 Tall celebration candles parchment sheets IMG6075 m36 m11 IMG1609 everyday GarageDoors2
Subscribe