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Roast Chicken with Thyme, Garlic and Lemon
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Description
Simple and delicious roast chicken.
Ingredients
- 1 whole Small Chicken
- 10 cloves Garlic (Pound To A Paste)
- 3 sprigs Thyme
- 3 teaspoons Sea Salt
- 2 teaspoons Black Pepper
- 1 Tablespoon Lemon Juice
- ¼ cups Olive Oil
- 3 whole Carrots, Halved Longways
- 3 whole Potatoes, Quartered
- 6 cloves Garlic, Leave Unpeeled
Preparation
1. Clean and rinse the chicken inside out and pat dry. Do not remove the chicken skin.
2. Marinate the whole chicken with garlic paste, thyme, salt and pepper. Rub it thoroughly and put the stuffing in the cavity. Drizzle with lemon juice and olive oil then tie the legs together with a cotton twine string. Refrigerate overnight or at least 2 hours.
3. Heat oven to 200ºF. Lightly grease a roasting pan, place a roasting rack and put the chicken on top.
4. Bake for 30 minutes then turn the chicken the opposite way. Add in the cut vegetables and unpeeled garlic underneath the chicken rack. Bake for another 30 minutes until golden brown (you can see the crunchy skin).
5. Let chicken rest for 5 minutes before serving and don’t forget to remove the string.
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mirakoz on 10.20.2011
Is the oven temp in this recipe correct? 200? Thanks!