There’s nothing more impressive at the table than a big hunk of roasted meat. And there’s nothing easier to roast than a whole chicken–easy on your time, easy on the wallet, easy peasy, Japanesey, as only Asians like me seem to allowed to say.
I don’t remember where I got this recipe from. I figure if you don’t need to look it up anymore and you’ve made it at least three times, then the recipe is yours. So this is my recipe for roasted chicken.
I should add that I was so excited to dig in that I completely forgot to take a picture of the finished roast. I did have enough self control to take a picture of the plate I made for Squeezable Companion. Not nearly as impressive but it will have to do.
The salad is made of tomato and cucumber chunks, finely chopped onions, and thinly sliced romaine. Dress with white vinegar, olive oil, parsley flakes, salt, and pepper.
Oh and I have a recipe for chicken and tortellini soup coming on Thursday made from the carcass of roasted chicken and left over meat. Nothing goes to waste with this recipe.
Lemon & Thyme Roasted Chicken
1 whole chicken
1 pkg of thyme, about 10-15 sprigs
Preheat oven to 375°F.
Dry the whole chicken with paper towels and make sure to take out the giblet from the cavity.
Generously salt the chicken.
Stuff with lemon halves and sprigs of thyme.
Message the chicken with olive oil.
Roast in oven for 2 hours. Resist the temptation to poke at the meat. Resist.
For more photos, go to Flickr.