Monday, April 13, 2009

Roast Chicken

Serves: 4-6

1 whole chicken (approx. 3 lbs.), skin removed & cleaned
5 T. butter, softened
1 lemon & 1 t. lemon zest
1 T. thyme
1/4 t. pepper
1 t. seasoned salt

In a small bowl, mix butter, thyme, lemon zest and pepper until it forms a smooth mixture. Pat dry the chicken. Using the back of a spoon, spread the butter mixture over the outside. Place a small amount of butter mixture inside chicken. Sprinkle outside with seasoned salt. Cut lemon in half and place one half inside chicken. Place chicken in roasting pan. Cover and bake at 400 degrees for 1 hour 10 minutes. Baste the chicken halfway through. Let rest 10 minutes before serving.

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Tips: This was a tasty roast chicken that I plan to used the leftovers to make a chicken soup with. It takes a little time to remove the skin and clean the chicken but once its in the oven most of your work is done. Try serving it with cooked carrots and bread & butter. I also shared this recipe at Simply Sugar & Gluten Free's Slightly Indulgent Tuesday.

Recipe adapted from DK Children's Cookbook


gfe--gluten free easily said...

A lovely classic dish! I've made roasted chicken with a whole lemon inside before. It was fabulous. :-)


Amy @ Simply Sugar & Gluten Free said...

Love this recipe. I make a similar roast chicken but I use fresh thyme, rub the outside with melted butter, salt, and pepper, and don't baste. The lemon on the inside of the chicken seems to do the basting for me.

Thanks for linking to Slightly Indulgent Tuesdays!

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