Makes 4 servings.
I like to roast the chicken with nothing more than a few herbs and a lot of lemon. The chicken is moist enough that if you wish you can serve it with or without the pan drippings.
- One 3 pound organic chicken (broiler)
- Small bunch thyme
- 2 cloves garlic, quartered
- 1½ lemons
- 3 tablespoons extra –virgin olive oil
- Kosher salt
- Freshly ground black pepper
- Preheat oven to 400F.
- Rinse and dry the chicken inside and out. Discard any fat or hanging skin.
- Place the thyme, garlic and half of a cut up lemon into the cavity.
- Grease a roasting pan with 1 tablespoon olive oil and place the chicken in it.
- Grease the chicken with the remaining olive oil and brush with the juice of 1 lemon. Season with salt and pepper.
- Tie the chicken legs together, tuck the wing tips up and under the back of the neck.
- Roast the chicken breast side up for 20 minutes (if you find that the bottom of the roasting pan is beginning to burn add ¼ cup of water). Turn the chicken over and roast breast side down for 20 minutes.
- Turn the chicken over again, breast side up and roast for the final 20 minutes.
- To test for doneness, pierce the leg joint with the tip of a knife, the juices, should run clear, not pink.
- Remove the chicken to a carving board and let it rest for 15 minutes before carving.
- While the chicken is resting, prepare the pan drippings. Discard all of the particles from the cavity. Tilt the chicken so that all the juices will pour into a small pan. Also when carving the chicken, collect all of the juices released from the bird and add to the pan juices. Place the juices in the freezer for a short while to allow the fat to rise to the top. Discard the fat. Heat the juices and pour over the chicken if you like.