October 13, 2018
Lemon, Thyme, & Garlic Whole Roasted Chicken
I know, I know… I ranted and raved about soup season in my last blog, BUT! Another one of my favorite things to cook during the fall are whole roasts… it could be chicken, pork, beef, turkey, even venison that the hubby harvested himself! You name it, it’s fair game for roasting in my cast iron skillet!
Don’t be sad, I’ve been conjuring up some of my favorite soup recipes for you, too. They’ll be making their debut in the next couple blog posts.
I enjoy roasts because they fill the house with tantalizing smells and makes the house THAT much more cozy on a chilly fall day. I feel that they’re a blank canvas for bold flavors. You can mix and match your favorite spices and herbs and the cooking process takes little to no effort…. And that’s a win-win!
This year, we raised our own meat chickens for butchering. It is crazy to me how different a home-raised chicken tastes versus one picked up from the grocery store. I know that it sounds weird since I know how differently delicious homegrown veggies taste, but I was still surprised! Maybe it’s because of the time and effort that goes into them, or maybe it’s just the pure satisfaction of knowing where exactly the meal on my dinner table comes from. Either way, I’m all about it!
I’m going to let you in on one of my favorite chicken recipes of all thyme… HA! See what I did there?! You guessed it, thyme is one of the ingredients in the recipe!
3lb (ish) whole chicken
1 lemon, halved
1 head of garlic, halved
2 tablespoons of Spiceology Black & Bleu Seasoning
10 sprigs of thyme
4 tablespoons of butter, melted
Let’s Get To It!
- Preheat your oven to 425 degrease
- Rinse and pat the whole chicken dry with paper towels
- Place the chicken in a cast iron skillet, breast side up, and rub it with the Black & Bleu Seasoning and salt
- Stuff one half of the lemon in the chicken carcass and the other near the neck
- Add the halves of garlic and thyme sprigs to the skillet on either side of the chicken
- Finally, pour the melted butter over the chicken and put it on the middle rack of the oven
- Roast for 55-60 minutes or until the internal temperature taken at the thickest part of the thigh is between 155 and 160 degrease. Remove the chicken from the oven, tent it with a piece of foil, and let it rest for 15 minutes before cutting. This will allow the residual heat to come up to the perfect temperature of 165 degrease and allow the juices to redistribute throughout the meat
The crispy skin and juicy interior really make this chicken a show-stopper. You could serve it cut up on a platter or really impress your guests by keeping it whole on the table and allowing them to slice their favorite cuts. I prefer the thigh, while my husband prefers the breast… I mean, they do say opposites attract. At least you know we won’t be fighting over the chicken wings!
If you can’t get your hands on the Black & Bleu Seasoning by Spiceology, use your favorite cajun blend. The one thing that takes it to the next level is the dehydrated bleu cheese. I was skeptical at first, but blown away at the punch of flavor.
Make this recipe and share it using the hashtag #TheHangryDiaries