Roast Chicken with Thyme

If you have approximately 2 hours to spend in the kitchen, Roast Chicken with Thyme might be a spectacular gluten free, dairy free, paleolithic, and primal recipe to try. This recipe serves 4. This main course has 662 calories, 46g of protein, and 51g of fat per serving. For $2.0 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. 10 people were glad they tried this recipe. This recipe from Serious Eats requires chicken, garlic, olive oil, and thyme. All things considered, we decided this recipe deserves a spoonacular score of 60%. This score is solid. Similar recipes include Roast Chicken with Citrus & Thyme, Roast Chicken With Garlic And Thyme, and Roast Chicken with Lemon and Thyme.

Servings: 4

 

Ingredients:

1 4 1/2-pound chicken

1 head garlic, skin on, cut in half

About 4 tablespoons olive oil, depending on the size of your Dutch oven

Salt and pepper

1 bunch thyme

Equipment:

glass baking pan

dutch oven

oven

pot

knife

bowl

aluminum foil

Cooking instruction summary:

Procedures 1 Preheat oven to 450°F. Grease a dutch oven or high walled glass baking pan with olive oil. 2 If there are any giblets inside the chicken, remove and discard. Rub inside of bird with olive oil. Season with salt and pepper. Stuff cavity with garlic and bunch of thyme. 3 Place chicken in pot and lightly rub skin with olive oil. Season skin with salt and pepper. Roast at 450°F for 20 minutes. 4 Decrease temperature to 350°F and roast for another hour and ten minutes. At this point, skin should be browned and when a knife is poked into fattest part of thigh, juices should run clear. 5 Remove chicken from oven. Place a small bowl at the end of a platter. Remove chicken from Dutch oven and rest against the bowl, breast side down, and tail down, against the bowl. Tent with foil and let rest 10 minutes. This will allow the juices to run down into the breast. 6 Carve the chicken and serve.

 

Step by step:


1. Preheat oven to 450°F. Grease a dutch oven or high walled glass baking pan with olive oil.

2. If there are any giblets inside the chicken, remove and discard. Rub inside of bird with olive oil. Season with salt and pepper. Stuff cavity with garlic and bunch of thyme.

3. Place chicken in pot and lightly rub skin with olive oil. Season skin with salt and pepper. Roast at 450°F for 20 minutes.

4. Decrease temperature to 350°F and roast for another hour and ten minutes. At this point, skin should be browned and when a knife is poked into fattest part of thigh, juices should run clear.

5. Remove chicken from oven.

6. Place a small bowl at the end of a platter.

7. Remove chicken from Dutch oven and rest against the bowl, breast side down, and tail down, against the bowl. Tent with foil and let rest 10 minutes. This will allow the juices to run down into the breast.

8. Carve the chicken and serve.


Nutrition Information:

Quickview
661k Calories
46g Protein
50g Total Fat
2g Carbs
13% Health Score
Limit These
Calories
661k
33%

Fat
50g
78%

  Saturated Fat
12g
78%

Carbohydrates
2g
1%

  Sugar
0.07g
0%

Cholesterol
183mg
61%

Sodium
366mg
16%

Get Enough Of These
Protein
46g
92%

Vitamin B3
16mg
84%

Selenium
36µg
52%

Vitamin B6
0.95mg
47%

Phosphorus
371mg
37%

Vitamin B5
2mg
23%

Zinc
3mg
22%

Vitamin E
2mg
18%

Vitamin B2
0.31mg
18%

Iron
2mg
14%

Potassium
497mg
14%

Magnesium
52mg
13%

Vitamin B12
0.76µg
13%

Vitamin K
12µg
12%

Vitamin B1
0.16mg
11%

Vitamin C
7mg
9%

Manganese
0.18mg
9%

Vitamin A
391IU
8%

Copper
0.14mg
7%

Calcium
43mg
4%

Folate
15µg
4%

Vitamin D
0.49µg
3%

Fiber
0.29g
1%

covered percent of daily need
Widget by spoonacular.com

 

Related Videos:

Salt-Roasted Chicken Recipe - Roast Chicken with Thyme Butter Sauce

 

Suggested for you

Latin Chicken and Rice Pot
Pumpkin French Toast
Salisbury Steaks With Gravy
Parmesan Zucchini and Corn
Vietnamese Banh Mi Sandwich
Spinach Almond Crostini
Seasoned Green Beans
Creamed spinach grilled cheese sandwich
Three Cheese and Chicken Stuffed Shells
Chocolate Raspberry Cupcakes
Food Trivia

Octopuses are eaten alive in Korea.

Food Joke

Copyright 1999 W. Bruce Cameron Every Wednesday morning for the past nine years, my wife has interrupted the usual flow of chaos by shrieking, "oh my gosh, it's trash day!" The children, all three of whom are in various stages of school preparation, react to this statement as if she has just spoken Romanian, stopping and staring at her in numb incomprehension. "Hurry!" my wife urges them. Being obedient children, they immediately proceed to hurry. However, with no specific instructions beyond that, they don't seem to be hurrying to do anything in particular--certainly, trash collection is in no way involved. They bump into each other in the hallway a lot, shouting at each other to "get out of the way!" "Gather up all the garbage!" my wife and I command. The kids respond by forming a committee to debate the fairness of this directive. After a brief discussion, they reach the consensus that everyone should be held responsible for his or her "own" junk. As corollary to this absurd principle, they initiate an anthropologic study into the contents of each receptacle. For example, since the parents cook, most of the trash under the sink is "theirs." My oldest daughter haughtily declares that she "never" throws anything away. My son, checking through the downstairs trash can to gather evidence that he's not accountable for that one, begins to feel remorse over some of the things he's discarded, and starts pulling items out. "We're running late!" my wife warns. This could be our Official Family Motto. I recently purchased a shredder for my confidential documents, only to discover I don't have any confidential documents. However, a fifteen-year-old girl's entire life is cause for secrecy, and I can hear her using the device now, grinding up correspondence from her friends in school. "We don't have time for that!" I tell her. A few minutes later, my son joins her and begins shredding what sounds like a potato. The school bus chugs by, and I pick up the phone to call the attendance line. "For absences, press 1," the recording tells me. "For late arrivals, press 2. If you're the Camerons calling because it's trash day, press 3." "We're pigs," my oldest daughter announces. I regard her warily. "We throw away too much stuff." "It would be better just to dump it all on the floor in your bedroom like you do," I agree. Despite my expectations, a single garbage can has now found its way to the curb. My son places it in the center of the driveway, so that no one will be able to drive to work. A gusty wind blows an empty milk jug out of the container and into the woods. My boy responds with the reflexes of a glacier, watching the carton bounce away. I open the door. "Hey!" I tell him. "Go get that!" He stares at me blankly. "The milk jug!" I yell. "Oh, okay, Dad!" he responds cheerfully. Having seen his bus pass by has put him in a euphoric mood. He picks up a second plastic milk container and, to my amazement, tosses it into the wind, jubilantly clapping his hands as it flies into the trees. "Why did you do that?" I shriek. "Well it seemed like a waste of time to go after just one!" he responds logically. He'll make someone a fine husband someday. All week long my children have been denying that the kitchen trash needs to be emptied, jumping up and down on the contents to compress them. As a result, when I drag the plastic container from under the sink, it weighs as much as a collapsed star. I wrestle it to the end of the driveway and the neighborhood dogs trot up to see what the Camerons will have on the breakfast buffet this morning. My daughter is right; we do throw too much stuff away. By the time we're finished, we've dragged so much junk out to the end of my driveway it resembles the inside of my garage. The shredder falls silent and the kids go to school, and what passes for peace at the Cameron house settles over the morning. Until next Wednesday.

Popular Recipes
Paleo Spiced Pumpkin Pancakes

The Healthy Foodie

Tea-Smoked Duck Breast

Leites Culinaria

Tangy Marinated Vegetables

Vegetarian Times

Shrimp Orzo Salad

Taste of Home

Sunshine Citrus Fruit Salad with Orange, Pineapple, Coconut and Walnuts

Mother Rimmy