- One 3 1/2-pound organic chicken
- Sea salt and freshly ground white pepper
- 1 small lemon, preferably organic, quartered
- 8 thyme sprigs plus 1/2 teaspoon thyme leaves
- 4 medium Yukon Gold potatoes (1/4 pound each), scrubbed and quartered
- 4 large carrots, quartered lengthwise
- 4 medium onions, quartered
- 1 large head of garlic, cloves separated but not peeled
- 6 bay leaves
- 4 rosemary sprigs
- 1/2 teaspoon oregano
- 3/4 cup water
- Lemon and Garlic Puree
How to make this recipe
- Preheat the oven to 425°. Generously season the cavity of the chicken with salt and pepper. Add the quartered lemon and the thyme sprigs to the cavity. Season the outside of the chicken all over with salt and pepper.
- In a large roasting pan, arrange the potatoes, carrots and onions cut side down in a single layer. Scatter the garlic cloves, thyme leaves, bay leaves, rosemary and oregano over the vegetables and season with salt and pepper. Set the chicken on the vegetables and pour 1/2 cup of water into the pan.
- Roast the chicken and vegetables for about 1 hour and 15 minutes, or until the chicken juices run clear from the cavity and the vegetables are tender; rotate the pan once or twice for even cooking and add 1/4 cup of water if the vegetables seem dry.
- Transfer the chicken to a carving board, cover loosely with foil and let rest for 10 minutes. Arrange the vegetables on a large, warmed platter. Remove the garlic cloves from their skin and carve the chicken. Arrange the chicken and garlic on the platter. Remove the lemon quarters from the cavity and squeeze the juice all over the chicken. Serve with the Lemon and Garlic Puree.
One Serving Calories 557 kcal, Total Fat 19.3 gm, Saturated Fat 5.3 gm, Protein 44 gm, Carbohydrates 52 gm.
A sublime, simple chicken always calls out for a good glass of Beaujolais-Villages, preferably a Saint-Amour.