• 6servings
  • 105minutes
  • 583calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, C
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 roasting chicken (about 6 lb), giblets and neck removed

  2. Salt

  3. Freshly ground pepper

  4. 3 lemons, cut in half

  5. 2 heads garlic, broken into cloves but not peeled

  6. 1 bunch thyme sprigs (less than 1 oz)

  7. 11/2 Tbsp olive oil

Instructions Jump to Ingredients ↑

  1. Heat oven to 375°F. Have ready a 4-qt casserole or Dutch oven, preferably oval, and 100% pure cotton string (such as butcher’s twine).

  2. Rub body cavity of chicken with 1⁄8 tsp each salt and pepper. Then put into the cavity the juice of 1 lemon, the 2 squeezed lemon halves, 6 cloves of garlic and half the thyme. Tie legs together with the string. Tuck the wing tips under the backbone.

  3. Place chicken in casserole and brush the skin with the olive oil. Squeeze the juice from the 2 remaining lemons over the top of the chicken and sprinkle with 1⁄8 tsp salt and 1⁄8 tsp pepper. Scatter remaining garlic and thyme around bird.

  4. Cover and roast 1 hour in the upper third of the oven. Increase oven temperature to 450°F. Uncover casserole, add 3⁄4 cup water and bake 30 to 45 minutes longer until a thermometer inserted in thickest part of thigh, not touching bone, registers 165°F. Transfer to a board or platter; cover loosely with foil to keep warm (internal temperature will continue to rise).

  5. Pour contents of casserole through a strainer into a small saucepan, pressing on solids with back of a spoon. Discard solids left in strainer. Let juices in saucepan settle, skim fat off surface, then season juices with 1⁄4 tsp salt. Heat through. Carve chicken; serve with pan juices.


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