"Chicken wrapped in greaseproof paper to trap all the wonderful juices - keeps moist!" — Helen H
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1 (4 pound)
salt and pepper to taste
WOW! Great recipe! Definitely roasting it in a parchment bag works! Enough steam escapes from the fibers so that you aren't "steaming" it (like in an oven bag), but roasting it. I chunked up some potatoes, carrots, and onions and roasted them in the bag w/ the chicken. I also put a little crunched up aluminum foil under the bottom of the bird as a make-shift rack so the juices would settle on the pan. I added fresh rosemary to the thyme, and stuffed the bird with lemon wedges onion, and the fresh herbs. Topping it with the lemon slices is a great way for it to self baste. It is incredibly moist and flavorful. I used the juices to make a quick gravy. Drain the bird and pour off the pan juices. I added 1/2 cup water b/c I see it was very lemony. I added fresh rosemary, no salt was needed. Heated it up on med-low, added cornstarch (cornstarch mixed with a little water), and stirred til thick. It was a skoosh over-lemony, so I added a small pat of butter to cut the flavor. That did the trick! And yes - the skin looks gross b/c it's not browned...but I don't eat the skin anyway...so it was fine by me. Be sure to let the chicken sit at least 15 minutes before slicing into else the juices won't run back into the meat. Great recipe!
I have fresh thyme in my herb garden and was looking for a roast chicken recipe to use it in. Loved the flavor, and the chicken came out very moist and juicy. We like a crispier crust though, so next time I'll stuff everything in the chicken and roast it under a foil tent (my normal method). Thanks for sharing!
This was very good. However, next time I would open the parchment paper for the last 20 to 30 minutes of cooking time to brown the chicken. Although the chicken tasted great it looked almost uncooked as it was not brown.
I used a combination of 2 recipies from this site. This one, and "Juicy Roast Chicken" It turned out great! I generously seasoned the outside, and cavity with salt, pepper, and garlic powder. I didn't have the thyme, so I just left that out. Next time, I will probably use rosemary though. I loved the addition of lemon. The flavour was really mild, yet there just enough. All in all, wonderful dinner. Thank you for sharing this recipe :)
Excellent recipe. I baked it in a roasting bag and also chopped the garlic and thyme, added it to butter, and rubbed down the chicken with it. The juices in the bottom of the bag make an excellent gravy.
I made this recipe almost exactly as called for with a couple small exceptions. I substituted freash basil for thyme because it is what I had, and I added a bit of olive oil to the stuff I rubbed all over it to disperse the basil and garlic and make it all stick well. I also added some salt to the outside skin.
It turned out beautifuly moist and I think many variations on stuffing and spices would be possible. The parchment paper makes it stay moist but you will also notice that it doesn't brown attractively. This didn't bother us since we don't eat the skin anyway, but browing/braising it for 20-30 mins opened at the end would help.
This was a good, simple recipe. Instead of slicing the garlic I used a paring knife to poke holes in the breast and inserted the whole garlic cloves right in. There was a nice garlic flavor throughout the chicken. I took another reviewer's suggestion and opened up the parchment paper during the last 30 minutes so the chicken could brown.
This chicken was absolutely delicious! I followed the recipe "to a T", and it was perfect. And my husband even said that it made the best gravy he had ever tasted. So what are you waiting for? Go buy some parchment paper! ;-)
* Percent Daily Values are based on a 2,000 calorie diet.
Moist Garlic Roasted Chicken
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 206
This delicious dish is ready in less than 30 minutes.
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