Every so often we cook a whole chicken. I am sure that it is not as much as my husband would like, but I really do not like cleaning a chicken. Ever since a chicken aversion with my pregnancy with my first child almost 12 years ago, I just find working with a whole chicken gives me the heebie-jeebies. I imagine the chicken as grossly stringy. Alright. Alright. That’s a bit weird. I know. It has just stuck with me, but I digress.
I make up for that odd aversion by cooking the chicken with my two favorite tastes; lemon and garlic. I, also, add some carrots, mini potatoes and sliced onion in the cooking dish to absorb the flavor that runs off of the chicken too. Anything I can to fully capture those flavors. And the leftovers, if there are any, become toppers for my weekly salads or I make a simple chicken salad with it.
Lemon Garlic Chicken
- 5-6 lb whole chicken
- 1 bunch fresh thyme
- 1 meyer lemon
- 3 cloves garlic
- 1 tbsp extra virgin olive oil
- 1 tsp salt
- 1 tsp pepper
- Preheat the oven to 425F and prepare a roasting pan with a rack
- Rinse off the chicken and remove the giblets
- Stuff the chicken with half of the thyme, 1 lemon halved and garlic cloves
- Tie the chicken’s legs together and place the chicken on the rack
- Brush the top of the chicken with the olive oil
- Season the chicken top with thyme, salt & pepper
- Bake the chicken for 90 minutes
- Rest the chicken for 15 minutes and serve
And for anyone with a chicken handling aversion like me…disposable gloves. They are worth the money and the sanity.