Simple Roast Chicken with Thyme & Lemon

Now that we have set the table, and the scene, for Easter dinner, it is time to get to the most delicious part...the menu, of course! I am already drooling over the main course, roasted chicken that is sure to make this Sunday the most delectable one of the year, join me!

INGREDIENTS

• 1 (6-pound) roasting chicken

• 4 tablespoons unsalted butter, softened

• 3 tablespoons minced fresh thyme, plus 1 handful for stuffing

• 1 lemon, quartered

• 4 cloves garlic, chopped

• 2 teaspoons fresh lemon zest

• Salt and freshly ground black pepper

• 1 onion cut into quarters

• 1 cup low-sodium chicken broth

INSTRUCTIONS

1. Preheat the oven to 450

2. Combine butter, minced thyme, garlic cloves, and lemon zest. Rub the compound butter all over the chicken, under the skin, and in the cavity.

3. Generously Season the entire chicken with salt and pepper and stuff the cavity with lemon quarters, a handful of fresh thyme leaves, and a quartered onion.

5. Place the chicken in the oven and roast for 20 minutes. 

6. Reduce the oven temperature to 375 degrees and roast the chicken for 45 minutes.  Check the temperature with a meat thermometer inserted into the thickest part of the inner thigh. The chicken should be 165 degrees.

6. For a 1 pan dinner: Surround the chicken with quartered onions, quartered new potatoes, and carrots. Pour 1 cup of chicken broth or white wine on the vegetables and roast along with the chicken

8. Enjoy!

xx,

Anne