The classic flavors of lemon and pepper are wonderful for an easy weeknight roast chicken.
Dont forget to squeeze the roasted garlic from the halved heads and whisk them into the sauce.
They add a ton of sweet and savory flavor to the chicken jus.
Credit:Greg Dupree, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keely
Alternatively, serve it withCrispy Potatoes.
Or use it in ourSpinach-and-Sun-Dried Tomato Pasta.
Ingredients
4tsp.kosher salt, plus more for serving
2garlic cloves, minced (about 2 tsp.)
2tsp.black pepper
1lemon, zested and halved, divided
1(4 1/2-lb.
Season and prepare chicken:
Place chicken in a large Dutch oven.
Sprinkle salt mixture evenly over outside and in cavity of chicken.
Tie legs together with kitchen twine.
Nestle garlic head halves and lemon halves around chicken.
Drizzle melted butter over chicken.
Remove pan from oven, and let rest 15 minutes.
Sprinkle chicken with fresh thyme leaves.
Finish chicken, and serve:
Cut chicken into pieces as desired.
Squeeze lemon halves over pieces, and sprinkle with more salt, if desired.
Shred meat from 1 thigh and 1 drumstick to yield 2 cups; squeeze roasted garlic from garlic halves.
Reserve shredded chicken and roasted garlic forSun-Dried Tomato Pasta with Chicken.
Serve remaining chicken with lemon wedges.
