Lemon Garlic Roast Chicken
I was a teenager when I first became obsessed with cooking, and more importantly, how to cook things the right way. Sometime in my teenage years, I read something about how candidates for apprenticeship in French kitchens auditioned by roasting chicken and scrambling eggs. How well they did those two simple dishes determined if they’d be allowed to study. Well of course I decided I had to be able to roast a chicken at least as well as a newbie apprentice, and began what has been a lifelong love affair with roast chicken.
Now I’ve done roast chicken just about every way it can be done by now, with influences from almost every cuisine in the world. I keep coming back to a few favorite recipes, and this one is one of those. Lemon, garlic and thyme are my three favorite flavors, and in this simple lemon garlic roast chicken, they play together so well. The end result is crispy skin, juicy, tender meat and a very happy family. Check out the picture of my five year old stalking the resting birds below. He stayed there staking his claim on the leg…
Don’t skip the sauce. Gather all that fabulous stuff in the bottom of the roasting pan. It takes only a few minutes to make the sauce, and you need to let those birds rest for 15 minutes anyway, so you’ve got the time. The little bit of roasted lemon juice in the sauce takes it over the top.
Give this recipe a try. I’ll pretty much guarantee that you’ll love the results. I usually do two at once, just to get the leftovers. I love using it in chicken and slicks, but it goes into just about any casserole or soup you can think of. Try this one. It rocks.
