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*Roast Chicken with Potatoes and Smashed Garlic
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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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