Easy Roast Chicken
Prep: 10 minutes plus standing
Roast: 1 hour 45 minutes • Serves: 8
1-1/2 teaspoons kosher salt
1/2 teaspoon ground black pepper
2 lemons
6 garlic cloves, 2 minced
5 sprigs fresh thyme plus 1 teaspoon chopped
2 tablespoons olive oil
1.Preheat oven to 450°. Remove giblets from chicken cavity and discard; pat dry with paper towels. Place chicken in roasting pan; sprinkle 1/2 teaspoon salt and 1/4 teaspoon pepper inside cavity. Cut lemons in half; squeeze juice from lemons over chicken and inside cavity. Place 4 whole garlic cloves, thyme sprigs and squeezed lemon halves inside cavity; brush chicken skin with oil, and sprinkle with remaining 1 teaspoon salt and 1/4 teaspoon pepper. Tie legs of chicken together with kitchen string; roast 30 minutes or until outside is browned.
2.Reduce oven temperature to 375°. Sprinkle chicken with minced garlic and chopped thyme; roast 1 hour 15 minutes or until thermometer inserted into thickest part of thigh reaches 165°. Let chicken stand 10 minutes before slicing.
Approximate nutritional values per serving (6 ounces chicken):
388 Calories, 24g Fat (6g Saturated), 131mg Cholesterol, 482mg Sodium,
1g Carbohydrates, 0g Fiber, 0g Sugars, 0g Added Sugars, 41g Protein
Smart Swaps:
> Roast the chicken on a bed of carrots, onions, and celery to infuse flavor without extra fat. Save the roasted bones for stock to extend the meal’s value.
