Roast Chicken with Thyme and Onions

SUBMITTED BY: SABRINATEE

"People are always raving about chicken and rosemary, when I think chicken and fresh thyme is superior. This is so easy it's criminal, and the results are fabulous. I sometimes add four or five bulbs of green garlic if I find it at the farmer's market."

PREP TIME	20 Min
COOK TIME	50 Min
READY IN	1 Hr 25 Min

SERVINGS & SCALING

Original recipe yield: 10 servings

USMETRIC

About scaling and conversions

INGREDIENTS

2 lemons
2 (2.5 pound) whole chickens
2 large onions, peeled and quartered
6 shallots, coarsely chopped
8 cloves garlic, unpeeled
3 tablespoons olive oil
salt and pepper to taste
1/2 cup butter, softened
8 sprigs fresh thyme

READ REVIEWS (14)

DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
Pierce lemons several times with a fork, and place 1 inside each chicken cavity. Arrange chickens in the center of the prepared baking dish. Place onions, shallots, and garlic around the chickens. Sprinkle vegetables with olive oil, and season with salt and pepper. Spread butter over the chickens, and line each with thyme sprigs.
Bake 20 minutes in the preheated oven. Increase temperature to 400 degrees F (200 degrees C), and continue baking 30 minutes, or until exterior of chicken is golden brown, meat is no longer pink, and juices run clear. Allow to cool about 15 minutes before serving.

Wine Tip

Try with a California Sauvignon Blanc .

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Dec. 16, 2003 by LISAKP71

This tasted really great and the family liked it, but I had the same problem I always have with roasting chicken - the clean-up in the oven!!! No amount of foil tenting, various roasting pans or any other contraption I come up with makes much difference. Tastes great, but I probably won't make again for that reason.

16 users found this review helpful

Reviewed on Feb. 1, 2004 by MARIELML

I followed the recipe exactly and yet my chicken wasn't even close to being ready in the amount of time given. We had to cut it apart and continue cooking it, then broiling to get the skin brown.

7 users found this review helpful