this roast chicken recipe is one of my go to’s. minimal dishes, time and effort: check, check, check! it is a total time saver making it in bigger batches that last me through the week for use on salads or in wraps. i prefer to use thighs because breasts can be drier and less naturally flavourful. you could also use this recipe with drumettes or a whole chicken.
* i was so excited to eat it, that i forgot to take the ‘finished’ picture! the one above looks exactly like mine did, just better photography.
prep time: 15 minutes
cooking time: 45 minutes
to start:
- pre-heat oven to 450°F
- wash the chicken and pat dry with papertowels
- adjust recipe accordingly for larger batches
ingredients:
- two chicken thighs, skin on
- 2 tablespoons olive oil
- 1 teaspoon coarse salt
- pepper to taste
- 4 sprigs fresh thyme
- 1/2 lemon
- 1/4 onion
- 2 garlic cloves
tools:
- oven safe dish/pan (mine is ceramic from ikea)
- tin foil
- meat thermometer (optional)
method:
- rest meat out of the fridge to room temperature
- lift the skin and rub the meat with oil, salt and pepper. massage well
- cut the onion garlic into large chunks and stuff under the skin
- squeeze the lemon juice over the meat and throw the actual lemon into the roasting dish
- lay the thyme over/under the meat
- cover tightly with foil and pop it into the oven for 20-25 minutes
- remove foil and cook for another 20 minutes so it browns nicely, basting a little here and there
- use your meat thermometer to check for an internal temperature of 175°F. if you do not have a thermometer, check that the juices run clear by cutting into the meat
- you can use the juices to make a gravy. just strain, add a tablespoon of flour to a pan and heat until thick
in the words of one of my chef idols, ina garten: “how easy was that?”
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That looks so good! I’m totally gonna to try that.