July 12, 2010
Roast Chicken with Thyme, Lemon & Garlic
1 Chicken (about 3 1/2 pounds)
4 cloves garlic, peeled but left whole
10 sprigs of thyme
3 bay leaves (fresh is best)
6 potatoes cut into chunks (peeled or unpeeled)
2 lemons, juiced
4 1/2 Tbsp butter, softened
1 cup water
Preheat oven to 400 degrees. Rinse the chicken and pat dry with paper towels. Put breast side down in a roasting pan. Put a little salt, 1 garlic clove, 3 of the thyme sprigs, and 1 of the bay leaves in the cavity of the chicken. Place the potatoes and the rest of the garlic around the chicken. Pour the lemon juice over the top of the chicken.
Rub some butter over the skin of the chicken, then dot the rest over the potatoes. Place the rest of the thyme over the chicken and under the potatoes. Sprinkle some salt over the potatoes and chicken.
Pour the cup of water around the edge of the pan. Roast for about 1 hour or until the chicken is nicely browned. Turn it over and spoon the pan juices over the chicken and potatoes. Roast for about another hour, or until it is deep golden and the juices run clear. My chicken didn't turn out as pretty as I'd hoped, but it sure was juicy and tasty.
(adapted from Apples for Jam)