July 26, 2017
1 4-5 pound chicken, at room temperature giblets and neck removed from cavity
4 carrots
6 Mexican spring green onions
1 head of garlic, cut in half
3 lemons, 2 cut in half and remaining half sliced into thin slices
4 tablespoons unsalted butter, softened
2 teaspoons grated lemon zest
1 bunch fresh thyme sprigs
Kosher salt and freshly ground pepper
½ cup chicken stock or broth
Preheat the oven to 425° and position a rack in the lower third of the oven. Mix the butter with lemon zest, salt, and pepper.
Pat the chicken dry and rub half of the butter and lemon zest mixture under the skin and the rest over the chicken. Work 4-6 lemon slices under chicken skin and season with salt and pepper.
Generously season cavity of chicken with salt and pepper and stuff with the lemon half, ½ head of garlic, 3 onions and thyme sprigs. Truss legs with cooking twine and tuck wings under bird.
Arrange remaining vegetables on bottom of roasting pan and set the chicken breast-side-up on top of vegetables in roasting pan.
Roast for 30 minutes or until the breast is firm and just beginning to brown in spots. Using tongs, turn the chicken breast-down, baste with juices and roast for 20 minutes longer, until the skin is lightly browned.
Using tongs, turn the chicken breast-side-up and baste again. Add a ½ cup of water. Roast for about 20 minutes longer, until an instant-read thermometer inserted in the inner thigh, registers 155° to 160° and juices are running clear.
Transfer the bird to a cutting board and tent with foil. Remove vegetables from roasting pan. Set the pan over high heat. Add the stock and cook, scraping up any browned bits. Press the lemon to release the juices. Carve the chicken and serve with lemon jus and roasted vegetables.
Recipe courtesy of Meet Heidi.
