Stay in the know! Sign up to get Fauquier County news updates delivered to your inbox.
Advertise on Fauquier Now!
FauquierNow.com
Do you agree with the decision to renovate — rather than replace — Taylor Middle School? Vote!
HOME OBITUARIES NEWS HOME & GARDEN OPINIONS BUSINESS STYLE CALENDAR CLASSIFIEDS
Free classifieds! Members can also post calendar events, news, opinions and more ... all for free! Register now!
Login · Forgot Your Password?
« Share this page
Get email news alerts delivered to your inbox.
Ellen’s Kitchen & Garden

Lemon-Thyme Roast Chicken easy and flavorful

Posted Thursday,
February 22, 2018
Like 0 · 0 ·
Photo/Ellen Fox Emerson
After marinating, the “spatchcocked” chicken takes about an hour to roast.
By .(JavaScript must be enabled to view this email address)

Chicken ranks as my favorite fowl. Mild in flavor and quite versatile, chicken can be stretched to feed a crowd. It also remains relatively inexpensive — at least compared to beef and fish.

When young, single, on a tight budget and not into cooking for one, I would roast a chicken Sunday evening and enjoy it much of the week. I would continue that practice, but my husband prefers variety in his diet. Still, we eat more chicken than any other meat.

Four years ago, I learned the method of “spatchcocking,” which involves removing the backbone, breaking the breastbone and pressing the bird flat. It is very similar to a split chicken, but it keeps the bird in one piece versus two.

At the time, I wanted to have the perfect turkey, with all parts tender and moist, not dry. I found this method produces a more evenly cooked bird, much juicier meat and crispier skin. It also makes carving the bird much easier.

Lemon-Thyme Roast Chicken

1 three-pound chicken, spatchcocked
1 teaspoon salt
½ teaspoon black pepper
2 teaspoons thyme
3 garlic cloves, peeled and crushed
Zest of 1 lemon
¼ cup fresh lemon juice
½ cup olive oil
 
Rinse the chicken and pat dry. Spatchcock it, removing the backbone, breaking the breastbone and pressing the bird so it will lay flat.

Mix the salt, pepper, thyme, garlic, lemon zest, juice and olive oil in a small bowl.

Place the chicken in a re-sealable bag and add the marinade, covering the bird. Seal and refrigerate 1 to 2 hours or overnight.

Third minutes before cooking, remove chicken from fridge (leave in the marinade) to take off some of the chill.

Preheat oven to 400°F. Place chicken in a roasting pan and brush with a little more marinade. Cook until the chicken turns golden brown — about one hour. Transfer chicken and let rest for 10 minutes.

> Click here for information about Ellen’s cookbook, No Sacrifices — Entertaining Gluten-Free
Member comments
To comment, please log in or register.
Facebook comments
« Share this page
Get email news alerts delivered to your inbox.
Get e-mail news alerts
delivered to your inbox.
Enter your e-mail address
Ellen’s Kitchen and Garden » Most Recent
Thursday, February 22
Like 0 · 0 ·
More »
© Copyright 2011-2018

50 Culpeper Street, Suite 3
Warrenton, Virginia 20187
540.359.6574
Crime Log
Obituaries
Business
Add Your News
The Big Picture
Ellen’s Kitchen
and Garden

Features
Real Estate
For Sale
Employment
Automotive
Announcements
Legal Notices
Post an Ad
Advertise
Terms of Service