There are those nights when I am ready to set time aside for prep work for a complicated meal. Then there are the nights that I would like to shove everything into the oven, click the timer on, and be done with it.
This roast chicken recipe is just that.
This is great for any night of the week, will stay fresh in an airlock container, and can be made into different meals for leftovers. Chicken salad, sandwiches, chicken quesadillas anyone?
And above all, you can make this dinner more elaborate if you want fancy side dishes OR you can easily pair it with a whole grain like brown rice and a veggie and call it a healthy, satisfying meal!
Ingredients
Full Bird, Organic
1 Lemon
1 tsp thyme
Directions
Preheat oven to 425 degrees.
Remove the full bird from any wrapping and place on a baking rack.
Remove any inner stuffing the bird may have.
Salt and pepper all sides of the bird.
Cut a lemon into quarters and sprinkle with thyme.
Stuff the lemon inside the chicken.
Place the chicken in the oven and cook for 50 minutes.
When the chicken is done cooking, remove from the oven and allow to sit for 20 minutes before carving.
Written by Maddy Swertfager