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● Roasted Lemon-Thyme Chicken
1 lemon, halved
1 whole chicken, about 4 pounds, innards removed
2 tablespoons butter,
softened
salt and freshly ground pepper
1 bunch lemon thyme, or substitute regular thyme
1 tablespoon extra-virgin olive oil
Preheat the oven to 325°. Squeeze the juice of 1⁄2 a lemon into a bowl, slice the other 1⁄2 into wedges and set aside. Using your fingers, separate the skin from the flesh of the chicken, without tearing through it. Rub the butter under the skin, season with salt and pepper and insert 1⁄2 of the lemon thyme between the skin and meat area of the chicken. Season the cavity of the chicken with salt and pepper, then stuff it with the lemon wedges and the remaining lemon thyme. Rub the skin of the chicken with the olive oil and lemon juice and season with salt and pepper. Truss the chicken with butcher's string and arrange it in a roasting pan.
Transfer the chicken to the oven to roast for 40 minutes, then raise the oven temperature to 375°. Continue to roast for another 15 minutes, or until the chicken starts to brown and the juices inside run clear. Remove from the oven and set aside to rest for 10 minutes.
To serve, untie and slice the chicken and serve accompanied by cooked vegetables. ● Serves 4
Wine
Suggestion: Generous Full-Bodied