Today I was baking for Collage's anniversary party. I thought that since the oven was already in use and whole chickens were on sale at Giant, I would roast a chicken for dinner. I had a whole bag of lemons, and a very healthy thyme plant, so I thought I would take advantage of that as well. I grated some garlic and mixed it with soft butter. I separated the skin from the meat and slathered the meat with garlic butter. I also stuck some sliced lemons and sprigs of thyme in between the skin and meat and also in the cavity. I generously sprinkled the skin with salt and pepper and I was finished!
On my way back from the bus stop, I could smell the scent of garlic and lemon floating out to the street. We also had sweet potato fries (roasted with olive oil, salt and pepper) and peas. Kate and I give this chicken a solid thumbs-up. It was tender, very lemony, and extremely moist, even the white meat.