Roast chicken with fresh garlic, rosemary and thyme

13 Dec

Never again, Loblaws, never again will I buy a pre-roasted chicken from you.

This bird was easy to prepare, tasty and very juicy!

Food 346

  • Served up with apple and arugula salad, roasted root veggies and onion gravy.

Food 365


  • 1 whole chicken (organic preferably)
  • 1 head fresh garlic, with cloves peeled
  • 2 whole lemons, one peeled
  • 1 bunch of rosemary and thyme
  • 1/3 cup olive oil
  • salt and pepper
  • 2 medium onions
  1. Rinse chicken with cold water and dry the chicken, inside and out (with paper towels)
  2. Preheat oven to 425
  3. Rub chicken with generous amount of salt and pepper, crushed garlic, and drizzle of olive oil.
  4. Stuff cavity with peeled lemon, herbs and more crushed garlic.
  5. Add some more crushed garlic under the skin, without loosining it too much.
  6. Chop onions and make a bed at the bottom of roasting pan
  7. Place dressed chicken on top of onions, and roast uncovered for about 1.5 hours, squeezing fresh lemon on top every 25 minutes or so. (This was a pretty small chicken, maybe 4 lbs. If yours is bigger, cooking times will be longer)
  8. To check for done-ness, make small incision into leg and breast. If juices run clear, the chicken is cooked. If pink, it needs longer
  9. Once cooked, broil for 10 minutes, to brown the skin
  10. Let rest before carving, for 10 to 15 minutes to let the juices settle.

Onion Gravy

  1. Remove the onions and juice from the bottom of the pan and transfer into a small pot. Remove the stuffing from the chicken and add some of the roasted garlic to the pan.
  2. Skim the chicken fat off the top, as much as possible.
  3. Add 1 cup of chicken stock, 1 tablespoon of honey,  one tablespoon of Dijon mustard and a splash of dry white wine.
  4. Heat mixture over medium heat for about five minutes, skimming more of the fat off of the top.
  5. Remove from heat and mix with hand held blender until creamy and smooth.
  6. Bring to a boil and stir continually.
  7. Taste. Adjust with salt and pepper.
  8. Delicious onion gravy! Top carved chicken with gravy and a sprinkle of fresh thyme.

Once the chicken is polished off, I plan to make some homemade stock with the bones. Perfect for holiday soups and sauces.



2 Responses to “Roast chicken with fresh garlic, rosemary and thyme”

  1. musingmar December 13, 2012 at 7:30 pm #

    Beauty! Your roast chicken looks delish. And did you know a roasted chicken is apparently conducive to getting engaged? Ina Garten has a recipe for roast chicken in her cookbook “How Easy Was That?” where she tells a story about “Engagement Chicken.” I offer this piece of trivia completely unsolicited and knowing nothing of your personal situation (just in case someone reads this and feels pressured) 😊

    • food,mostly December 17, 2012 at 11:39 pm #

      Ha ha! This is great. I read your comment aloud to my boyfriend and he just said “don’t worry, I don’t want to marry you”

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