Tender, Juicy Chicken
with an interesting twist!
I found this recipe in a Cooking Light Magazine some time ago and last week when I went for groceries I noticed the roasting chickens were on sale so I picked up a few and gave this a whirl.
The lemon keeps it from drying out and gives it a good flavor along with the thyme. Thyme is always a good thing!
1 (6 lb) roasting chicken
2 teaspoons paprika
2 Tablespoons chopped fresh thyme, divided
1 teaspoon salt, divided
1 teaspoon fresh ground black pepper, divided
1 teaspoon olive oil
Preheat oven to 425°.
Remove and discard giblets and neck from chicken. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.
Combine paprika, 1 tablespoon thyme, ½ teaspoon salt, ¼ teaspoon pepper; rub under skin. Thinly slice 1 lemon; arrange slices under loosened skin. Cut remaining lemon into quarters. Place lemon quarters inside chicken cavity along with the remaining thyme.
Place chicken on a rack of a broiler or roasting pan coated with cooking spray. Brush oil over skin. Cover chicken with foil. Bake at 425° for 30 minutes. Uncover and bake for 50 minutes or until an instant read thermometer inserted into the thigh registers 165°. Tranfer chicken to a cutting board; cover with foil; and let stand 15 minutes before carving.
It was so juicy and delicious!
If you want you can make a gravy with the drippings but I preferred it without even though I did make it we ended up not using it. The chicken was too yummy to spoil it with gravy. So in the ingredient picture I have those things for the gravy, just ignore them. ☺