Rosemary and Thyme Roasted Chicken with Fresh Lemon Juice

Rosemary and Thyme Roasted Chicken with Fresh Lemon
The PERFECT, cozy,  hot date dinner for these cold winter nights….

Who doesn’t love a perfectly, juicy roast chicken dinner?!?  Thyme and Rosemary Roasted Chicken with Fresh Lemon will certainly impress for your hot date dinner this weekend.  Serve this with roasted fingerlings (potatoes) and broccoli  and this dinner will rival any you have out on the town. 

Butterflying or spatchcoking is a technique done by splitting, then flattening a chicken, prior to roasting.  This method yields a perfect, roasted chicken in 30-40 minutes, considerably less time than a whole bird.  It also exposes more skin, which crisps up nicely at higher temperatures.    Use this recipe for your hot date dinner and master a new technique in the kitchen, one you can use again and again.   Try my roasted chicken with lemon and thyme if you would prefer to leave the bird whole

Here are the simple steps to help you master the art of butterflying or spatchcocking..

First, stand the chicken on end..holding at the neck. Cut down one side of the back bone..
First, stand the chicken on end..holding at the neck. Cut down one side of the back bone..(can be done with a sharp knife or kitchen/poultry sheers)..
Next, do the same thing down the other side of the backbone, remove and reserve for stock..
Next, do the same thing down the other side of the backbone, remove and reserve for stock…
Finally, open up the bird and place it so it lies flat, breast side up. Press hard onto the center of the breast until you feel a pop, and the breast lies more or less flat. Season with thyme, rosemary and salt...
Finally, open up the bird and place it so it lies flat, breast side up. Press hard onto the center of the breast until you feel a pop, and the breast lies more or less flat. Season with thyme, rosemary and salt…

As you can see, all of the skin is now exposed and will crisp up evenly, which, lets be honest, is what everyone will fight for.   I like to and recommend that you refrigerate the chicken at this point for up to 6 hours to allow the salt and herbs to penetrate the meat, a dry brine technique.

The main misconception about dry brining is that covering meat in salt will make it dry. Salt does draw water out of the meat, but this is eventually re-absorbed along with the salt, meaning the meat will be moist and beautifully seasoned throughout (it will also pick up the flavours of any herbs or spices you use in the dry brine).  Also, the salt changes the structure of the protein, starting to break it down, meaning juicier, more tender meat as it retains moisture more effectively.

Dry-brining the chicken also means crispier skin. The salt will draw moisture from the chicken skin to the surface, ready to get crisp in the oven.  Meanwhile, let’s make a little stock….

Remember that back you removed from the chicken? Add that to a pot with the giblets, the veggies and cover with water....time will be the magic this needs..
Remember the back you removed from the chicken? Add that to a pot with the giblets, the veggies and cover with water….time will be the magic this needs..

Friends, if you are not making homemade stock yet, IT IS TIME!!!  This recipe is your perfect opportunity to try homemade stock and see the huge difference it is from what you can buy in the store.  This is also a great way to avoid waste and to use the whole bird.  You will use your homemade stock to make a wonderful, pan sauce in this recipe.  Throw the ingredients in the pan and let time work it’s magic while you do your thing.  I like to let this simmer over VERY LOW heat for at least 2 hours. 

Now is a great opportunity to make the roasted veggies you will serve with this chicken.  

30 minutes prior to cooking, remove the chicken from the refrigerator and allow it to come to room temperature.  Roast in preheated oven for 30 minutes, add the chicken stock, and back in the oven for an additional 10 minutes.  Remove and liven it up with the juice of one lemon.  While the chicken rests on the counter for 10 minutes, reheat your potatoes and broccoli, pour the wine and light the candle…CHEERS friends!!

Rosemary and Thyme Roasted Chicken with Fresh Lemon
The PERFECT, cozy,  hot date dinner for these cold winter nights….
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Rosemary and Thyme Roasted Chicken with Fresh Lemon Juice

Thyme and Rosemary Roasted Chicken with Fresh Lemon

Not your average roast chicken.  Rosemary and Thyme Roasted Chicken with Fresh Lemon is delectable!!  The perfect, cozy, hot date dinner for these cold, winter nights.  

  • Author: Emily
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 60 minutes
  • Yield: 4-6 servings

Ingredients

1 (about) 4 lb whole chicken, removed from packaging and patted dry

1 T fresh thyme, minced

2 T fresh rosemary, minced

1 T kosher salt

1/2 cup chicken stock preferably homemade (using the back to make this) or store bought 

1 lemon

roasted fingerlings or your favorite potatoes

roasted broccoli

Stock

chicken back and giblets

2 carrots, roughly chopped

2 stalks of celery, roughly chopped

1 onion, roughly chopped

5 cloves of garlic

handful of fresh parsley

salt and freshly ground pepper

Instructions

First of all you will need to butterfly (also called spatchcock) the chicken.  This is done by using a sharp knife (or poultry scissors) to cut along both sides of the backbone, removing it for use in stock.   Then open up the bird and place it so it lies flat, breast side up. Press hard onto the center of the breast until you feel a pop, and the breast lies more or less flat.

Combine the thyme, rosemary and salt and rub both sides of the chicken.  Place the bird, skin side up on a wire rack over a sheet tray in the refrigerator for up to 6 hours.  

Meanwhile, add the chicken back to a sauce pan along with the giblets (found in the packaging with the chicken) and rest of stock ingredients.  Cover with water and bring to a boil.  Skim top of stock and add a generous pinch of salt and freshly ground pepper.  Simmer for about 2 hours over low heat.  Strain, reserve stock and discard solids.

Remove chicken from the refrigerator 30 minutes prior to roasting.  Preheat oven to 450 degrees.  Transfer chicken to large (cast iron) skillet and roast in preheated oven for 30 minutes.  Add chicken stock to the pan (DO NOT POUR ON THE CHICKEN) and roast an additional 10 minutes.  Remove the bird from the oven, add the juice of one lemon and allow 10 minutes for resting.  

Carve the chicken into 4 quarters (breast and wing/leg and thigh) and serve with roasted fingerlings and broccoli, drizzling entire plate with remaining pan juices.

Notes

Roast the veggies ahead of time and and reheat in warm oven while chicken rests.  This chicken is divine!!

Pour a glass or Chardonay or Pinot Noir..depending on your preference, both will be great!  Cheers!!



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