Salt-Rubbed Roast Chicken with Lemon & Thyme |
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Prep Time: 480 Minutes Cook Time: 0 Minutes |
Ready In: 480 Minutes Servings: 4 |
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From Tom Douglas of the Dahlia Lounge in Seattle. I admit it - when I first saw the amount of salt in this recipes I thought, WHAT? but Chef Douglas is incredible so I decided to trust him and try this recipe just like he said to. What can I say - it's just delicious. My favorite way to roast a chicken now. You will be converted, too, once you try it. Great with mashed potatoes. Ingredients:
3 tablespoons kosher salt |
1 1/2 teaspoons fresh ground black pepper |
2 tablespoons chopped freesh thyme, stems reserved to stuff into the cavity |
3 1/2 lbs chicken, excess fat trimmed,rinsed inside and out and patted dry with paper towels |
1 lemon, quartered |
4 cloves garlic |
3 tablespoons unsalted butter, melted |
Directions:
1. Mix the salt, pepper and thyme.
2. Lay the chicken on a rack in a roasting pan and rub the mixture all over the skin on both sides.
3. Refrigerate uncovered overnight or for at least 8 hours.
4. Oven to 400 degrees F.
5. Put the lemon quarters, garlic and thyme stems inside the cavity of the chicken.
6. Brush the chicken with some of the melted butter.
7. Roast, basting every 20 minutes or so (first with melted butter, then with any fat and juices accumulating in the pan).
8. The chicken should be done in about an hour, but make sure by testing the thigh for a temperature of 170 degrees F.
9. Let the chicken rest for at least 10 minutes before carving.
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