Ingredients:
One 4-pound 8-ounce roasting chicken
1 tsp freshly ground black pepper
1/2 teaspoon salt
2 large lemons
6 garlic cloves, peeled
Six 4" fresh thyme sprigs or 2 teaspoons dried thyme
leaves
Additional fresh thyme sprigs, to garnish
Directions:
Preheat oven to 350 degrees F.
Sprinkle chicken cavities with 1/2 teaspoon of the pepper
and
1/4 teaspoon of the salt.
On work surface, roll lemons, pressing down slightly with
heel
of your hand, (go easy since I know you weight train, press
lightly)
until softened.
With skewer or toothpick, pierce each lemon 15 times about
1" deep.
Place pierced lemons, 5 garlic cloves and thyme into large
cavity of
chicken; place remaining garlic clove into small cavity.
Truss chicken.
Sprinkle chicken evenly with remaining 1/2 teaspoon pepper
and
1/4 teaspoon salt.
Place chicken, breast-side up, onto rack in large roasting
pan; roast
2-2 1/4 hours, until chicken is cooked through and juices
run clear
when pierced with fork or meat thermometer inserted into
thickest
portion of thigh registers 180 degrees F.
Remove from oven; let stand 10 minutes. Remove and discard
skin
from chicken and lemons, garlic and thyme from cavities;
carve chicken.
Serve garnished with additional thyme sprigs.
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