roasty toasty winter meal

During my time in France, I learned to appreciate walking as a legitimate form of exercise. After years of competitive athletics it was hard to accept, but I actually love it.

Going for walks when it’s blustery and crisp outside is wonderful and refreshing, especially when the end of said walk involves a warm cup of tea or a warm toasty cooking project.

Like roast chicken.

For something so simple, roast chicken is something I rarely make; it actually seems like a rather intimidating project most of the time!

But after pulling out “The Art of Simple Food” by Alice Waters and doing a bit of light reading, it seemed worth a try. Alice makes anything remotely frightening seem like a walk in the park.

So I decided to give roasted chicken a try.

Alice’s recipe was simple, with only salt and pepper. This particular recipe has a few more bells and whistles, making for a delectable, juicy, lemony chicken that is winter appropriate but light and refreshing at the same time.

Image

Just make sure to save the carcass to make stock later!!!

1 4-5 lb chicken

1 large lemon

1 bunch lemon thyme

Salt

2 tsp dried thyme

2 TBSP Dijon mustard

2 TBSP olive oil

 

Preheat your oven to 400 degrees. Before you do anything else with the chicken, make sure that you’ve removed the neck/organs from the cavity inside. Then sprinkle the inside with salt and stuff with a lemon cut into sixths and 7-8 springs of lemon thyme. Wash your hands and mix up the mustard, olive oil, and the dried thyme. Rub this mixture all over the chicken and then sprinkle salt all over. Pop the chicken breast side up onto a roasting rack and put the whole thing in a pan. Roast for 20 minutes, flip over, roast for another 20 minutes, and then flip it back over. Continue to roast the chicken (for about 20 more minutes) until a meat thermometer registers a temperature of at least 145 degrees in the thigh. Then pull the chicken out and let it rest for about 10 minutes before carving. Store any extra chicken with the lemon pieces from inside the chicken and they will be super lemony when you go back for leftovers!

 

Enjoy!Image

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