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Roasted Chicken With Thyme and Garlic


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This is just a great way to fix a great Sunday style meal.  A whole roasted chicken will feed a family and probably have some great leftovers to go over a salad or make some terrific sandwiches.  Save this one.  You will want to use it over and over.

Roasted Chicken With Thyme and Garlic


Roasted Chicken with Garlic and Thyme

Roasted Chicken with Garlic and Thyme

  • 1 whole chicken
  • 3 – 4 whole heads of garlic
  • several sprigs of fresh thyme
  • salt and pepper
  • 2 – 4 tbsp olive oil


Preheat the oven to 350°F.

  1. Remove the gibblets from the inside of the chicken (if there are any) then rinse and dry the bird.
  2. Break the heads of garlic.  Crush the cloves and peel the paper skin off.  Yes, it looks like a lot of garlic.  Trust me.
  3. Slide the 1/2 the cloves from one head under the skin of the chicken making pockets with your fingers.  Put the rest of the cloves from that head of garlic in the bottom of a roasting pan.  Put the rest of the cloves inside the chicken cavity.
  4. Pull the thyme leaves off most of the sprigs, leaving a few complete sprigs.  Crush them with your fingers to release the oils.  Stuff some inside the chicken and sprinkle the rest over the chicken.  Toss the whole sprigs into the chicken cavity or on top of the chicken.
  5. Season the bird with salt and pepper to your liking.  If you have a favorite seasoning mix, you can add some of that too.  I use lots of pepper especially on top where the skin will get crispy.  YUM!
  6. Pour the oil over the chicken and cover.
  7. Cook in the oven for 1 1/2 hours.  If you would like the skin to be crispy (I highly recommend it!) simply take off the cover and let it cook for another 30 minutes or so.  Keep an eye on it so that it doesn’t burn!
  8. Remove the roaster pan from the oven.  Discard the whole sprigs of thyme.  Put the chicken on a platter.  Scoop out the garlic and drippings.  Put the drippings and garlic in a pan over low heat.  Mash the garlic with a fork and add a little flour to thicken the sauce.

I usually serve this with mashed potatoes and some fresh steamed veggies.  Serves 4 to 6.


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Categories : Main Courses

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