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Really Good Roast Chicken

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Really Good Roast Chicken

Liz | Mar 16, 2006 12:46 AM

I recently made the best roast chicken I have ever made, and I've made more than a few pretty darn good ones. I don't have an exact recipe for it but wanted to post the method here for anyone who might be interested.

5 lb. chicken
10? fresh lavender flowers
lots of fresh thyme
one head of garlic
one lemon
salt
pepper

Preheat the oven to 450 F. Turn on the exhaust fan.

Remove neck, giblets, and extra fat from the chicken. Rinse and pat dry with paper towels. Place breast side up on a rack in a roasting pan. Tuck the wings under and truss very loosely with twine. Season inside and out with salt and pepper.

Finely chop most of the lavender and thyme, but save about 5 sprigs of thyme and 5 whole lavender flowers. Chop equal parts of enough lavender and thyme to season the outside of the chicken liberally. Pat it all over the outside of the chicken.

Cut the head of garlic in half widthwise and poke holes all over the lemon with a fork. Stuff them inside of the chicken along with the reserved lavender flowers and 3 sprigs of thyme.

Place one sprig of thyme underneath the skin over each half of the chicken's breast.

Roast for about an hour and a half, or until the thigh wiggles easily at the joint and juices run clear. Remove the chicken from the oven, pour the juices that are inside it into the roasting pan, and let it rest on a platter while you make the gravy.

This was such a delicious and juicy chicken that the gravy was completely unnecessary, but I couldn't bring myself to let all those delicious pan drippings go to waste, and besides, the roasted potatoes weren't done yet and the chicken has to rest anyway.

Carve and enjoy!

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