I know you are sitting at work, its finally friday (is it just me or are the weeks after a holiday the WORST) and you are trying to plan your weekend. Well I have it all figured out for you, YOU should roast a chicken! Its surprisingly easy, you can impress all your friends, and you can leftovers for the week ahead. This chicken recipe is an adaptation of one that my idol the Ina Garden makes. I love the combination of the lemon and thyme plus it add tons of flavor to the chicken. Do not even get me started on these potatoes, they are to do die for. I may or may not have made them multiple times just to eat for dinner... by themselves.
A trick to help your dishes really come together is to echo the similar flavors in multiple places. I used lemon and thyme in the chicken, so when I roasted my potatoes I roasted them with thyme and garlic. It is important when thinking about putting meals together that they are cohesive (wow I feel like a Chopped judge, they are always talking about cohesive dishes) and using the same flavors in different ways does that. The easiest way to accomplish this is to use herbs.
So have a fantastic weekend and roast a chicken!
Lemon Thyme Roast Chicken & Garlic Thyme Roasted Potatoes
For the Chicken:
- 5 lb chicken
- 1 lb softened butter
- 1 tbs chopped thyme
- 4 lemons, 2 halved, 2 zested and juiced
- 1 bunch of thyme
Preheat the oven to 350 degrees. Wash and dry your chicken. Season the cavity and the outside with salt and pepper. In a small bowl combine the softened butter, thyme, lemon zest, and lemon juice. Take 1/3 of the butter and rub under the skin of the chicken. Use the rest of the butter to rub on the outside, be sure to cover your whole bird.
Place your chicken on a roasting pan, put 2 half lemons and the bunch of thyme in the cavity. Cook for approximately 20 minutes per pound at 350.
For the Potatoes:
- 1 1/2 lbs small potatoes (use red skin, small white skin, or I used Russian fingerlings)
- 1/8 c olive oil
- 3-5 cloves minced garlic (depending on how much you love garlic)
- 2 tbs thyme
Preheat the oven to 350. Wash and dry your potatoes. Slice them into similar sizes, I like to quarter them to get more crispy edges. Toss with olive oil, salt, pepper, thyme, and minced garlic. Allow to sit for at least 20 minutes and up to 2 hours. Roast on a baking sheet for about 40 - 50 minutes, flipping once half way through cooking.