Lemony Herb Roast Chicken

Name: Lemony Herb Roast Chicken
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Yield: 6 serving(s)
Ingredients: 2 tsp. finely grated lemon zest; 2 cloves garlic, crushed with press; 1 tsp. fresh thyme, chopped; 4 tbsp. softened butter or olive oil; 1 whole chicken (4 to 5 lbs.), patted dry; 1 medium onion, thinly sliced; 1 bunch radishes, trimmed, quartered

By The Good Housekeeping Test KitchenPublished: Apr 12, 2017

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Lemon Herb Roast Chicken - Valentine's Day Dinner Ideas

Mike Garten

Yields:

6 serving(s)

Active Time:

15 mins

Cook Time:

1 hr 5 mins

Total Time:

1 hr 20 mins

A classic roast chicken recipe gets a subtle upgrade with accompanying notes of citrus and thyme.

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Ingredients

Roast Chicken

2 tsp. finely grated lemon zest
2 cloves garlic, crushed with press
1 tsp. fresh thyme, chopped
4 Tbsp. softened butter or olive oil
1 whole chicken (4 to 5 lbs.), patted dry

Roasted Onion and Radishes

1 medium onion, thinly sliced
1 bunch radishes, trimmed, quartered

Directions

1. Step 1Preheat oven to 350°F.
2. Step 2In bowl, mash zest, garlic, thyme, 2 tablespoons butter and 1/2 teaspoon each salt and pepper until combined. With fingers, gently separate skin from breast and thighs of chicken. Place butter mixture under skin; spread evenly. Tie drumsticks together and tuck wings behind breast.
3. Step 3Place chicken on rack fitted into medium roasting pan. Arrange onion and radishes around chicken. Melt remaining 2 tablespoons butter; brush all over chicken, then sprinkle with 1/2 teaspoon each salt and pepper. Pour 1/4 cup water into bottom of roasting pan.
4. Step 4 Roast chicken 50 minutes. Reset oven temperature to 425°F; roast, checking to make sure water has not completely evaporated (add another 1/4 cup if necessary), 15 to 20 minutes or until thermometer inserted into thickest part of thigh registers 165°F.
5. Step 5Let chicken rest at least 15 minutes before carving. Meanwhile, use Roasted Onion & Radishes and any pan juices to prepare Panzanella.