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Print Recipe
Roast Chicken with Lemon and Thyme
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Prep Time 20 minutes
Cook Time Total: 1 hour 45 minutes
Servings
Prep Time 20 minutes
Cook Time Total: 1 hour 45 minutes
Servings
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In the eighties, the popularity of this homestyle dish caused out rotisserrie chicken shops to spring up across America.
  2. Ingredients: 3 tablespoons minced fresh thyme 2 tablespoons extra virgin olive oil 5 garlic cloves, chopped 2 teaspoons grated lemon peel 1 large roasting chicken 1 lemon, quartered 1/4 cup dry white wine 1 cup chicken broth 2 teaspoons all-purpose flour
  3. Directions: 1. Mix thyme, olive oil, garlic and lemon peel together in a bowl. Rinse chicken; pat dry. Place chicken in a roasting pan. Reserve 1 tablespoon of garlic-thyme mixture and rub all the rest over chicken. Sprinkle with salt and pepper. Place lemon in cavity of chicken. Tie legs with string. 2. Roast the chicken in a preheated oven at 220 degrees C for 20 minutes. Reduce oven temperature to 175 degrees C and roast for additional 1 hour and 15 minutes, basting with juices occasionally. 3. Lift chicken and tilt slightly, emptying juices from cavity into pan. Transfer the chicken to serving platter; tent with aluminium foil to keep warm. 4. Pour pan juices into large glass measuring cup. Spoon fat off top. Add wine to roasting pan; place over high heat. Bring to boil, scraping down any brown bits. 5. Pour wine mixture into measuring cup with pan juices ( do not clean roasting pan). Add enough chicken broth to measure 1 1/2 cups. 6. Mix flour into reserved 1 tablespoon garlic-thyme oil. Whisk into broth mixture. Bring broth mixture in a roasting pan to boil and cook for about 2 minutes until slightly thickened. Season pan-juice mixture to taste with salt and pepper. Pour into sauceboat. 7. Serve chicken, passing pan-juice mixture separately.
Recipe Notes

Source: Old CookShare. Recipe ID: 2105

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