His exact words as he's chomping down... "Whoa, this is really good!" For Joseph this is huge. For him to verbalize his like for a dish just made my evening. Usually he just requests it again a while later... he doesn't normally comment on the dish right away... as he's eating it! :) Score for me!
Source: Culinary Infatuation
Lemon Thyme & Rosemary Roasted Chicken
- 1 31/2 -4 lb chicken rinsed, patted dry and giblets removed
- 2 sprigs thyme
- 1 sprig rosemary
- 1 whole lemon halved (juice reserved)
- 1 onion quartered
- 6 garlic cloves
- salt and pepper
Stuff cavity with all ingredients and tie legs together with butcher twine
- 1 sprig thyme and 1 sprig rosemary leaves removed
- juice of lemon
- 1 tsp. dried basil
- 1/2 tsp. garlic powder
- 3 TBS. unsalted butter
- 1 tsp. salt
- 1tsp. pepper
- 1 cup chicken stock
Turn chicken and roast another 35-40 minutes breast side down. Cover with foil for the next 10-15 minutes so skin does not overcook. When thickest part of thigh reads 180 on a meat thermometer the bird is ready.
Take out of oven put on carving board to rest for 15 minutes. (cover with foil to retain heat.)
* The reason why I bold this is because I didn't see this step and included it in the "rub" for the chicken. What I ended up with was a half solid/half liquid mess that turned out pretty good. My butter was cold so the rub was pretty stiff. I used the liquid part to pour over the whole chicken after putting the rub under the skin. I also added EVOO on top of the skin with some salt and pepper.