Herb and Lemon Roasted Chicken

Herb and Lemon Roasted Chicken

1 Chicken (4 Pounds)
1 Clove of Garlic
1/2 Teaspoon of Sea Salt
1/4 Teaspoon of Fresh Ground Black Pepper
1 Teaspoon of Thyme
2 Lemons
1 Cup of Chicken Broth

Preheat oven to 425 degrees. Partially loosen skin on chicken breast and legs. Rub garlic halves over breast and leg meat; place garlic in cavity of chicken. Sprinkle chicken with salt, pepper and 1/4 teaspoon of thyme. Thinly slice 1 of the lemons; insert slices between skin and meat of chicken. Cut remaining lemon into wedges; place in cavity of chicken along with remaining 3/4 teaspoon thyme. Place chicken on rack in roasting pan. Place in oven for 55 minutes. For gravy, skim fat from meat juices in pan; add broth. Set pan on burner over high heat; bring to a boil, stirring to loosen brown bits. Cook for 3 minutes or until gravy is slightly reduced, stirring occasionally.

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