Add flavor to Roast Chicken with fresh thyme sprigs, lemon, and garlic. This is the perfect main dish for a holiday or family gathering.

Jane Kirby
Recipe by Real Simple February 2004

Gallery

Stefen Andersen

Recipe Summary

prep:
20 mins
additional:
1 hr 40 mins
total:
2 hrs
Yield:
Makes 4 servings with leftovers
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Rinse the chickens and pat dry. Heat oven to 375° F.

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  • Place the lemon and garlic in the chickens' cavities. Tie the legs together. Rub the birds with some oil, then sprinkle with the salt and lots of pepper. Tuck some thyme sprigs between the breasts and the thighs and wings. Put the remaining sprigs in the roasting pan and place the chickens on top. Roast for 1 1/2 hours or until an instant-read thermometer inserted in the thickest part of a thigh reads 180° F. Remove the chickens to a platter. Pour any juices that accumulate back into the pan. Discard the thyme. Place the pan over medium heat, add the wine, and bring to a boil, scraping up any brown bits from the bottom.

  • Pour the pan juices into a cup and place in the freezer for about 10 minutes to hasten the separation of the fat. Discard the fat and heat the remaining juices in a saucepan or in the microwave. Serve with one of the chickens. Wrap and refrigerate the other chicken for another meal.

Nutrition Facts

calcium 31mg; 465 calories; calories from fat%; carbohydratesg; cholesterol 208mg; fat 26g; fiberg; iron 3mg; protein 52mg; saturated fat 7g; sodium 298mg.