Every Sunday night, Mike and I roast a chicken and eat the entire thing. Simply seasoned with salt, pepper, thyme and fresh lemon juice, the chicken comes out crispy and tangy on a bed of sweet onions. This simple recipe is based on Ina Garten's, but made a bit easier and more healthy. You can cook the chicken whole, but we like to cut it up for a quicker cooking time and crispy-er skin.
Roast Chicken
1 roasting chicken
1 tsp salt
1/2 tsp pepper and thyme
2 lemons
2 large onions, sliced large
1 tbsp olive oil
Heat oven to 450 degrees. Scatter onions on the bottom of a large roasting pan, then arrange the chicken on top. Drizzle the olive oil on the top, then season with salt, pepper and thyme. Cut one lemon into sliced and place between pieces of chicken and squeeze the juice of the other lemon on top. Cook 50 minutes to 1 hour.
Note: if you roast the chicken whole, make sure you toss the onions in olive oil first so they will not burn. You will also need to let the chicken cook for an extra fifteen to twenty minutes.
1 roasting chicken
1 tsp salt
1/2 tsp pepper and thyme
2 lemons
2 large onions, sliced large
1 tbsp olive oil
Heat oven to 450 degrees. Scatter onions on the bottom of a large roasting pan, then arrange the chicken on top. Drizzle the olive oil on the top, then season with salt, pepper and thyme. Cut one lemon into sliced and place between pieces of chicken and squeeze the juice of the other lemon on top. Cook 50 minutes to 1 hour.
Note: if you roast the chicken whole, make sure you toss the onions in olive oil first so they will not burn. You will also need to let the chicken cook for an extra fifteen to twenty minutes.
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