Letting this air dry in the fridge will give you a fabulous brown
skin. I do this all the time with any roast chicken recipe I am using.
terry
Bistro Roast Chicken With Lemon And Thyme
Serves 4
Published in: Denver Post
1 Kosher salt
Freshly ground pepper
2-4-pound chicken -- rinsed and patted dry with
paper towels
1 lemon
3 tablespoons melted unsalted butter
1 tablespoons chopped fresh thyme
Sprinkle 2 1/2 teaspoons salt and 1/2 teaspoon black pepper all over
chicken, including cavity. Place rack in a pan and put the chicken on
top. Let it sit for 24 hours uncovered, in the refrigerator. Preheat
oven to 425. Set and oven rack in the middle position. Finely grate lemon
zest and set it aside. Cut lemon in half and set aside. In a small
bowl, combine butter, chopped thyme and lemon zest. Using a brush, dab
butter between the skin and breast meat, taking care not to break the
skin. Spread remaining butter all over the bird and inside the cavity.
Push a lemon half into the cavity. Reserve the remaining half. Set
chicken breast side up on a rack in a large roasting pan. Roast until
the breasts are nicely browned, about 25 minutes. Gently flip the bird
(using tongs to clutch the inside of the cavity and side and cook until
an instant-read thermometer inserted into the thickest part of the thigh
registers 165 to 170 - about another 20-25 minutes. Let rest for another
5-10 minutes, breast side up. Carve and serve with a drizzle of
accumulated juices and a squirt of lemon juice.
Recipe Notes
Great with sauteed spinach and your favorite mashed potatoes. This
recipe can be doubled to serve 4, 6 or 8.
Exported from A Cook's Books -- Recipe management for Macintosh
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