Lemon Thyme Roast Chicken

Ingredients

• •1 4-5 lb Whole chicken
• •2 whole Lemon
• •8 sprigs Fresh thyme
• •1 head Garlic
• •4 tbsp Butter
• •2 tbsp Olive oil
• •1 large Onion
• •4 medium Carrots
• •4 stalks Celery
• •1 cup Chicken broth
• •2 tsp Salt
• •1 tsp Black pepper

Instructions

1. 1

   Remove chicken from refrigerator 1 hour before cooking. Preheat oven to 425°F.

   💡 Use a thermometer - breast at 165F, thighs at 175F for tender meat.

2. 2

   Pat chicken completely dry inside and out with paper towels.

   💡 Use a thermometer - breast at 165F, thighs at 175F for tender meat.

3. 3

   Mix softened butter with thyme, zest of 1 lemon, salt, and pepper.

   💡 Add in small pieces to incorporate gradually. Watch for browning - it burns fast.

4. 4

   Carefully loosen skin over breast. Spread herb butter under skin.

   💡 Add in small pieces to incorporate gradually. Watch for browning - it burns fast.

5. 5

   Stuff cavity with halved lemon, remaining thyme, and half the garlic.

   💡 Never burn - burnt garlic is bitter. Add to oil early for flavor, late for aroma.

6. 6

   Tie legs together. Rub outside with olive oil.

   💡 Maintain oil temperature - too hot burns, too cool makes greasy food.

7. 7

   Place vegetables in roasting pan. Pour broth over vegetables.

   💡 High heat initially for browning, then reduce if needed. Use convection for even cooking.

8. 8

   Place chicken on vegetables. Roast 1 hour 15 minutes.

   💡 High heat initially for browning, then reduce if needed. Use convection for even cooking.

9. 9

   Chicken is done when thigh reaches 165°F. Let rest 15 minutes.

   💡 Cover loosely with foil. Carryover cooking continues for 5-10 minutes.

10. 10

    Carve and serve with pan juices.

    💡 Work methodically. Attention to detail separates home cooking from restaurant quality.