My sling came off today, and I am so happy to be able to have more mobility. To celebrate I decided to try out a technique for roast chicken I'd read about recently. Now, admittedly, chicken isn't my favorite but this dinner was actually my choice, and it was great to use both hands to be able to flop these things around!
Meanwhile, I stuffed the squeezed lemons and some more thyme into the cavity of the (organic) chickens. I sprinkled the chickens with salt and paprika (it helps in browning).
After the onions had begun to caramelize (about 15 minutes), add the chicks to the pan--this will brown the bottom of the chicken.
Roasted Chicken with Lemon and Thyme
2/3 cup extra virgin olive oil
1/3 cup fresh lemon juice
3 cloves garlic, minced
1 tablespoon finely chopped fresh thyme
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon sweet paprika
One large onion, sliced
Two whole organic chickens, fat removed, washed in cold water, and the cavity salted
- Preheat the oven to 425 degrees. In a mixing bowl whisk together the oil, juice, garlic, thyme, 1 teaspoon salt and the pepper.
- Pour 3 tablespoons of the mixture into a large roasting pan, and toss the onion with the mixture. Place the roasting pan into the oven and cook the onion for 10 to 15 minutes.
- While the onion is cooking, combine the remaining salt and paprika, and rub the mixture over the chickens.
- Tie the legs together and place the chickens on the onions in the hot pan, and roast the chickens for 1 hour and 15 minutes, basting the lemon garlic mixture 3 times during the cooking process.
- The chickens will register 170 degrees on an instant read meat thermometer. Remove the chickens from the oven and allow to rest for 10 minutes before carving.
- Pour the pan juices into a fat separator, and use the drippings to make a pan sauce if desired.