*Roast Chicken with Potatoes and Smashed Garlic
Thyme Bunch, ea._THUMBNAIL
In Stock
Organic Lemon, ea._THUMBNAIL
In Stock
Garlic Bulb, ea._THUMBNAIL
In Stock

Roast Chicken with Potatoes and Smashed Garlic

  • 1 (5 to 6 pound) roasting chicken
  • Kosher salt
  • Freshly ground black pepper
  • 1 large bunch fresh thyme, plus 10 sprigs
  • 1 lemon, halved
  • 6  garlic cloves, peeled and smashed
  • 2 tablespoons (1/4 stick) butter, melted
  • 1 large yellow onion, thickly sliced
  • 4 small russet potatoes, peeled and cut into 2-inch chunks
  • Olive oil

Preheat the oven to 425 degrees F.

Pat the outside of the chicken dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme and both halves of lemon. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, potatoes, and garlic in a roasting pan. Toss with salt, pepper, 10 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve  with the vegetables. Serves 6.
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