Thursday, November 11, 2010

Lemony Garlic Chicken

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.

4 comments:

  1. Ok, so doing this for dinner tomorrow. Ive got racks of lamb on the go for tonight already.

    I'll report back about whether I murdered your recipe or not.

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  2. what a great idea. I never remember to put the stuffs between the skin and meat...the smell must have been awesome as you said...the garlic...yummy

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  3. Mrs P - I really don't think you could mess this up, even if you tried. I can't wait to see how it turns out for you!! Even Rob (the chicken hater) liked it. And the skin - I hate to keep belaboring the point, but it was ridiculous.

    Nanci - it's a little gross to be digging around raw meat - but the result is worth it!

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  4. Kirsten I just made that chicken, I don't even like chicken skin and I ate some it was that good. That is THE best roast chicken recipe I've ever used. Thank you!!!!!!!!!!!!!!!

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