Mother’s Day No-Fail Roast Chicken with Lemon, Thyme and Garlic

Mother’s Day is coming up and I’m sure we all are thinking about what we want to do to make our mothers feel special.

It’s not a surprise that my love language is food and perhaps that’s the same love language the mothers in your life speaks, as well.

I want to share a recipe that I go to time and time again. That is, Bon Apetit’s No-Fail Roast Chicken with Lemon and Garlic.

What I love about this particular recipe is first off, it is very easy and cook friendly. Hence, the No Fail. Secondly, it is done in a cast iron skillet, so it’s very convenient and anything cooked in a cast iron skillet, is all about bringing the flavor. I made a few little tweaks with this recipe. I decided to add thyme to the recipe, more lemon, garlic and some extra butter. Extra butter, in moderation, says I Love You, well to me it does.

Your mom will be extremely impressed when she sees all your hardwork, or if you are the one making it for your family, you can give your ownself a pat on the back. Have a Happy Mother’s Day and remember to always Set the Table with Love.

Ingredients:

3 lemon

2 head of garlic

8 sprigs thyme leaves

1/2 cup unsalted butter

1 3½–4 lb. whole chicken

Kosher salt

Freshly ground black pepper

Instructions:

1. Arrange a rack in the center of your oven, and preheat to 425°. Cut lemons in half crosswise and remove any visible seeds.

2. Cut heads of garlic in half crosswise. (If it falls apart a bit, don’t sweat it.)

3. Melt 1 stick butter in a small saucepan or microwave in a small bowl. Remove thyme leaves from their stems. Set aside.

4. Place 1 3–4-lb. whole chicken on a cutting board (best to use a plastic one you can sterilize). A word on bird size. A 3–4-lb. chicken is pretty much the ideal size for roasting this way. Something a little bit bigger will work, but once you get much past 4½-lbs. it becomes harder to guarantee that the breast meat won’t dry out in the time it takes the dark meat to cook. Pat the whole thing dry with paper towels. It’s super important to get the chicken as dry as possible, which helps with browning.

5. With chicken breast facing up and legs pointing toward you, use a sharp knife to slice through loose area of skin connecting the leg and breast, making about a 3″-long incision. Continue cutting downward until you hit the joint that connects the thigh to the body, then stop (once you get through the skin, there’s not much there; if you are cutting through flesh, you’re too close to the breast). This exposes the leg joint, making it easy to tell if chicken is cooked. Repeat on second side.

6. Season every surface of chicken, including skin along backbone, inside cavity, under wings, and inside part of the leg you just exposed, with lots of salt and pepper. If you’re using kosher salt, it should take you 4–5 generous—as in, four finger—pinches, which will be around 4 whole teaspoons.

7.Transfer chicken breast side up to a large cast iron oven-safe skillet. Arrange lemon and garlic cut sides down in skillet around chicken.

8. Add the thyme leaves in the melted butter. Stir and drizzle chicken all over with melted butter and transfer to oven.

9. Roast until chicken is nicely browned and cooked through, checking for doneness after 45 minutes. To check, carefully remove skillet from oven (the handle is hot!), poke a knife into leg joints, and pierce the meat. If juices run clear, the chicken is done. If you see a rosy pink color, it needs more time. Continue to roast, checking every 5 minutes, until juices run clear. (If you’re not sure, you can also use the knife to lightly shred some of the meat along the thigh bone—the meat should look opaque and the fibers should separate easily.)

10. Let chicken rest in skillet at least 15 minutes before carving—this will help the juices in the meat to settle, and will also get it down to a temperature that is cool enough to handle with your bare hands while carving. Don’t worry: It’s a big piece of meat, so it will still be plenty warm by the time you serve it. Transfer chicken to a platter. Pour all of those glorious, buttery pan juices over top of the meat and serve with roasted lemon and garlic alongside. Winner, winner, chicken dinner!

RECIPE ADAPTED FROM https://www.bonappetit.com/recipe/no-fail-roast-chicken-with-lemon-and-garlic

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Hi Guys. A little bit about me: The Jewels first, then the Profession: THE JEWELS: I have been married to the love of her life and kidney transplant donor, Joseph for twenty-five years. We have two sons, Julian Bernard thirty -three years old, Tyler nineteen years old and two beautiful grandchildren Naleyla, nine years old and a six-year grandson, Michael Julian. My life mantra is, " No matter what life brings, live your dreams short or long." HERE'S WHAT I KNOW: I understand what life feels like, when you have no idea if you will see your children grow up or never see the face of your grandkids. I was born with kidney disease and battled for almost 40 years until my husband of now, 25 years donated his kidney to me. Living a balance life, physically, mentally and spiritually was never an option for me to entertain. My life depends on it. I wrote this blog to share my journey and maybe touch the lives of those around me. My husband's generosity and the power of the grace of God has given me a second chance at life. I have been in and out of the hospitals all my life, came out of a coma, had multiple surgeries. I understand the importance of a positive mind. I have lost two babies and my mom, brother and grandmother in just months of each other. I want to share inspiration what inspires me to live and enjoy life each day. I have been a devoted yoga and meditation practitioner and a nutrition wellness coach for over 25 years, this was my road to staying as healthy as possible with failing kidneys and all the complications that come with it. I am grateful to share my life with you, through my food, my yoga and meditation practice, and just good old positivity. I hope my posts will bring joy to your heart, soul and tummy. THE PROFESSION: I am the the CEO of B'Tyli Wellness and Beauty Co. I created this company after I finished my studies in Holistic Nutrition and Medicine from Clayton College of Natural Health. B'Tyli Wellness and Beauty Co. is a holistic wellness company specializing in body, mind and spirit alignment, through yoga, nutrition, meditation and organic skin and body care products. I am the author of three books, a healthy lifestyle cookbook, titled, Set the Table with Love, which was named after my blog page and two inspirational mediation books, titled, Living With The Silver Lining and Whispers of Silence. I am also a Health, Wellness and Beauty Expert and has had the honor to share my culinary perspective o Food Network's second season of All-Star Academy food competition for a two month. I have shared my approach to healthy living and eating in both medias of television and radio. She has been featured on Fox 5, Good Day Atlanta, 11 Alive, Atlanta and Company, Atlanta Journal-Constitution, as well as radio, V103 and 104.7 The Fish and several magazine publications

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