A classic roast chicken recipe gets a subtle upgrade with accompanying notes of citrus and thyme.
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- Yields:
- 6 serving(s)
- Prep Time:
- 15 mins
- Cook Time:
- 1 hr 5 mins
- Total Time:
- 1 hr 20 mins
Ingredients
Roast Chicken
- 2 tsp.
finely grated lemon zest
- 2
cloves garlic, crushed with press
- 1 tsp.
fresh thyme, chopped
- 4 tbsp.
softened butter or olive oil
- 1
whole chicken (4 to 5 lbs.), patted dry
Roasted Onion and Radishes
- 1
medium onion, thinly sliced
- 1
bunch radishes, trimmed, quartered
Directions
- Step 1Preheat oven to 350°F.
- Step 2In bowl, mash zest, garlic, thyme, 2 tablespoons butter and 1/2 teaspoon each salt and pepper until combined. With fingers, gently separate skin from breast and thighs of chicken. Place butter mixture under skin; spread evenly. Tie drumsticks together and tuck wings behind breast.
- Step 3Place chicken on rack fitted into medium roasting pan. Arrange onion and radishes around chicken. Melt remaining 2 tablespoons butter; brush all over chicken, then sprinkle with 1/2 teaspoon each salt and pepper. Pour 1/4 cup water into bottom of roasting pan.
- Step 4 Roast chicken 50 minutes. Reset oven temperature to 425°F; roast, checking to make sure water has not completely evaporated (add another 1/4 cup if necessary), 15 to 20 minutes or until thermometer inserted into thickest part of thigh registers 165°F.
- Step 5Let chicken rest at least 15 minutes before carving. Meanwhile, use Roasted Onion & Radishes and any pan juices to prepare Panzanella.
Nutritional information (per serving): 415 cals, 40 g protein, 1 g carbs, 27 g fat (10 g sat), 345 mg sodium.
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