We love to roast chickens over the weekend and then have left overs for the rest of the week. And nothing pairs better with chicken than lemon! Tonight we paired with a simple orzo salad.
LEMON ROASTED CHICKEN
1 Whole Chicken
2 Lemons, zested and sliced
4 Tablespoons Unsalted Butter
5-10 Garlic cloves, diced
8 Sprigs of Thyme
1 Yellow Onion, quartered
Salt & Pepper to taste
Preheat oven to 425 F (220 C).
Zest the lemons into a small mixing bowl and set aside. Remove the thyme from 2 sprigs and add to the bowl.
Place the butter and garlic into a small sauce pan and cook on a low heat until the butter is melted. Do not burn the garlic. Do not brown the butter.
Add the butter and garlic mixture to the lemon zest. Add salt and pepper and mix well.
Quarter the onion and stuff them inside the cavity of the chicken. Add the remaining sprigs of thyme bundled together to the cavity of the chicken.
Truss the chicken and place the chicken over the bed of sliced lemons.
Poor the butter mixture over the chicken and rub it into the skin.
Roast uncovered at 425 F (220 C) for 25 minutes, then - without opening the door to the oven - lower the heat to 375 F (190 C) and roast for an additional 40 minutes.
Test the internal temperature and be sure it reached 165 F (75 C).
Let sit on a cutting board for about 5-10 minutes and then cut.