Juicy, tender chicken infused with a delicious blend of lemon thyme, garlic, and lemon roasted to perfection. A simple and elegant recipe that is sure to impress!
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Ingredients
1 whole chicken, approximately 3 ½-4 pounds
1 stick butter, softened
15 cloves garlic, minced
2 tablespoons dried lemon thyme leaves, crushed
Lemon zest from 2 lemons
Juice from 2 lemons
2 teaspoons kosher salt
1 teaspoon ground black pepper
2 lemons, quartered
1 large onion, quartered
½ cup homemade chicken stock
Additional salt & pepper to taste
Kitchen twine
Directions
Remove thawed chicken from refrigerator and allow it to rest at room temperature for
approximately 30 minutes prior to preparation.
Preheat oven and large cast iron skillet to 425 degrees.
Remove neck and giblets from chicken if needed. Rinse chicken with cold water. Pat dry with
paper towels.
In a small bowl, blend together softened butter, lemon thyme, minced garlic, lemon zest, lemon juice, 2 teaspoons kosher salt, and 1 teaspoon ground black pepper.
Carefully, loosen skin on top of the chicken (breast side) and around the thighs. Add half of
lemon thyme and garlic butter mixture to the underside of the skin.
Rub the remaining butter mixture on top of the skin.
Add the quartered lemons and onions to the inside of the chicken cavity.
Tuck the tips of the wings under the chicken to avoid burning. Tie legs together with kitchen
twine.
Carefully, remove hot cast iron from the oven.
Add chicken stock and chicken to the cast iron.
Roast chicken in cast iron for approximately 50-60 minutes or until internal thermometer in the thickest part of the chicken thigh registers 165 degrees.
Baste the chicken with juices from bottom of skillet.
Carefully, transfer chicken to a cutting board and allow it to rest for 10 minutes prior to carving.
Season with additional salt and pepper if desired.
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