- One 4-pound 8-ounce roasting chicken
- 1 tsp freshly ground black pepper
- 1/2 teaspoon salt
- 2 large lemons
- 6 garlic cloves, peeled
- Six 4" fresh thyme sprigs or 2 teaspoons dried thyme leaves
- Additional fresh thyme sprigs, to garnish
Preheat oven to 350deg F. Sprinkle chicken cavities with 1/2 teaspoon of the pepper and 1/4 teaspoon of the salt. On work surface, roll lemons, pressing down slightly with heel of your hand, (go easy since I know you weight train, press lightly) until softened. With skewer or toothpick, pierce each lemon 15 times about 1" deep. Place pierced lemons, 5 garlic cloves and thyme into large cavity of chicken; place remaining garlic clove into small cavity. Truss chicken. Sprinkle chicken evenly with remaining 1/2 teaspoon pepper and 1/4 teaspoon salt. Place chicken, breast-side up, onto rack in large roasting pan; roast 2-2 1/4 hours, until chicken is cooked through and juices run clear when pierced with fork or meat thermometer inserted into thickest portion of thigh registers 180deg F. Remove from oven; let stand 10 minutes. Remove and discard skin from chicken and lemons, garlic and thyme from cavities; carve chicken. Serve garnished with additional thyme sprigs.
Lemon-Thyme roast chicken can be served with almost anything! Brown rice and salad, garden vegetables with bolied whole potatoes, roast vegetables...use your imagination!