Lemon-Thyme Roast Chicken

Who doesn't like roast chicken? How about giving this Lemon-Thyme Roast Chicken a try.

Nutritional Info

• Calories: 
  165
• Protein: 
  25
  g
• Carbs: 
  1
  g
• Fat: 
  6
  g

Ingredients

• One 4-pound 8-ounce roasting chicken
• 1 tsp freshly ground black pepper
• 1/2 teaspoon salt
• 2 large lemons
• 6 garlic cloves, peeled
• Six 4" fresh thyme sprigs or 2 teaspoons dried thyme leaves
• Additional fresh thyme sprigs, to garnish

Cooking Instructions

Preheat oven to 350 deg F. Sprinkle chicken cavities with 1/2 teaspoon of the pepper and 1/4 teaspoon of the salt. On work surface, roll lemons, pressing down slightly with heel of your hand, (go easy since I know you weight train, press lightly) until softened. With skewer or toothpick, pierce each lemon 15 times about 1" deep. Place pierced lemons, 5 garlic cloves and thyme into large cavity of chicken; place remaining garlic clove into small cavity. Truss chicken. Sprinkle chicken evenly with remaining 1/2 teaspoon pepper and 1/4 teaspoon salt. Place chicken, breast-side up, onto rack in large roasting pan; roast 2-2 1/4 hours, until chicken is cooked through and juices run clear when pierced with fork or meat thermometer inserted into thickest portion of thigh registers 180deg F. Remove from oven; let stand 10 minutes. Remove and discard skin from chicken and lemons, garlic and thyme from cavities; carve chicken. Serve garnished with additional thyme sprigs.

Serving Suggestions

Lemon-Thyme roast chicken can be served with almost anything! Brown rice and salad, garden vegetables with bolied whole potatoes, roast vegetables...use your imagination!