have chicken, will travel.
sometimes the only thing that will do is a perfectly roast chicken. i made this for dinner tonight at a friend’s house & it hit the spot.
simple roast chicken (serves 8)
adapted from ina garten
1 roasting chicken, 5 – 6 lbs
kosher salt
freshly ground black pepper
1 large bunch fresh thyme, plus additional sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 T (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
preheat the oven to 425 degrees.
remove the chicken giblets & rinse the chicken inside and out & pat the outside dry. liberally salt & pepper the inside of the chicken. stuff the cavity with the bunch of thyme, lemon & garlic. brush the outside of the chicken with the butter & sprinkle again with salt &pepper. tie the legs together with kitchen string. place the onions in a roasting pan & place the chicken on top.
roast the chicken for 1-1/2 hours, or until the juices run clear when you cut between a leg & thigh. remove the chicken and onions to a platter & loosely cover with aluminum foil for about 20 minutes. slice the chicken onto a platter and serve it with the onions.
whaticookedwhatiwore 
i did the same thing – and same recipe – yesterday. The only diff is that I brined it first, just because. Well, i love brining, because it is so easy and soothes away any salmonella and i think is the simpleton’s (me) way to tenderize and season. Thyme has definitely been on my side this week. xo
Love it Karena! I make it more or less the same way, together with roasted potatoes and lots of roasted garlic cloves and rosemary. Speaking about chicken recipies……this weekend I will make the famous Soto Ajam (indonesion chickensoup). If you are interested in the receipe, let me know! Real fun to make for a lot of people.
i love that soup! yes, please send the recipe.
Serves 8, ha! If it were you and me, it would only serve 2!
And yes, please, Rieneke, let’s have the Indonesian chicken soup recipe!