One of my favorite things to make in the fall is a whole roasted chicken on top of a bed of carrots with the delicious combination of lemon, garlic and thyme. It’s such an easy meal to put together that serves perfectly for a few meals…think making it on a Sunday and then having dinner through Wednesday!
But I wasn’t always so confident working with a whole chicken. In fact, I was a little intimidated by the task.
What if it didn’t turn out? (that would be wasting $12-$20 dollars) What if there was still a few feathers (God forbid! But that just means it was a fresh one)
Well, I’m here to tell you that roasting a whole chicken is actually super easy, you just have to count to three, say ‘here goes’ and just get all up in the chicken and go for it!
The end result? A deliciously roasted chicken that has super crispy skin and is good for multiple meals and is second to none in flavor. The keys to making this chicken: pat the whole chicken dry with a paper towel, shove garlic cloves under the skin, squeeze lemon juice over the chicken, then stuff more lemon, garlic cloves and thyme into the chicken, then season it liberally with 4/S Salt (I’m lucky enough to live near Penzeys Spices, and their 4/S salt is amazing, it’s a combination of Coarse Sea Salt, Sugar, Special Extra Bold Black Pepper, Paprika, Onion, Turmeric, Garlic, Spice Extractives (including oleoresin of paprika, black pepper, celery, rosemary and thyme.) and is so good on chicken!) then the chicken gets put on top of a bed of carrots and onions and then is drizzled with olive oil. Roast it in the oven basting it once or twice, and the carrots roast perfectly and the chicken is super tender on the inside and crispy goodness on the outside!
As a matter of fact, after making this chicken and sending some with my hubby for lunch, he sent me this hilarious picture that says ‘u r not allowed to buy those precooked ones anymore’ (a big thank you and I love you to my hubby for
letting me post this picture.)
And truth be told, you’ll be thinking the same thing…that this lemon garlic thyme roasted chicken far outshines any sad excuse of a chicken you might purchase from the grocery store.
Are there any flavor combos that you could eat over and over? For me it would be lemon, garlic and thyme roasted anything…and even though the star of this dish is the whole chicken, the roasted carrots are so good! Roasted to perfection with olive oil and seasonings.
After you make a whole chicken once, you’ll be a pro and have such a sense of accomplishment!
- 1 Whole Chicken
- 2 Lbs Carrots
- 1 onion cut into 8s or large chunks
- 5 Garlic cloves halved
- 1 lemon cut in 4s
- 4-6 Tbs Extra Virgin Olive Oil
- 1 -2 Tbs 4S Special Seasoned Sea Salt
- 1 tsp salt
- 1 bunch of thyme about 10 sprigs
- Preheat oven to 425.
- In a baking dish arrange carrots in one layer on the bottom of the dish, then add onions and 5 thyme sprigs and sprinkle with 1 tsp salt and 1 tsp 4S salt and drizzle with 1-2 tbs of olive oil.
- To prepare the chicken start by patting it dry with a paper towel, remove any innards that might be in the cavity of the chicken. Shove 5 halves of garlic cloves under the skin and shove two thyme sprigs under the skin as well. Then squeeze a lemon on top of the chicken, and put the leftover lemons inside the cavity of the chicken along with the remaining garlic cloves and thyme sprigs.
- Place chicken on top of carrots and onions, sprinkle very liberally with 4/s salt, and drizzle with remaining olive oil.
- Bake for 1 hour, then tilt the pan to the side and use a spoon to spoon olive oil from the corner / bottom of the pan and pour it on top of the chicken again. Bake for another 45 minutes. Then remove from oven and allow to cool for a few minutes before serving. Enjoy!