*Roast Chicken with Potatoes and Smashed Garlic
Jidori Whole Chicken WOG, approx.3.75lbs THUMBNAIL
In Stock
$16.99
Pickup Location Info
Thyme Bunch, ea. THUMBNAIL
In Stock
$2.29
Pickup Location Info
Organic Lemon, ea. THUMBNAIL
In Stock
$1.79
Pickup Location Info
Garlic Bulb, ea. THUMBNAIL
In Stock
$0.75
Pickup Location Info

Kerrygold Salted Butter, 8oz. THUMBNAIL
In Stock
$4.49
Pickup Location Info
Organic Large Spanish Onion, ea. THUMBNAIL
In Stock
$0.79
Pickup Location Info
Organic Russet Potato, 1lb. Bag THUMBNAIL
In Stock
$1.99
Pickup Location Info
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.
Returning Customer?
Privacy Policy Shipping Policy Return Policy
Shopping Cart
 

The Shopping Cart is currently empty

eCommerce Solution by Nexternal
Security Seals