Recipes

Oven Roasted Whole Chicken
with Lemon and Thyme

It is economical. One roast can serve 3-4 meals for small family or 1-2 meals for a large family.

It is freshest possible, and healthier.

It is flavorful and can be spiced-up with simple homemade techniques

TIP:

Cook chicken on top of seasoned potatoes and other root vegetables instead of wire rack. This way flavors drippings from chicken make a flavorful side without any effort. Score!

• 3 tbsp Olive Oil 3 Lemon (for 3 tablespoon juice, 1 tsp zest, and one thin round sliced)

• Garlic (1 head, 5-6 cloves round sliced, 4-5 minced)

• Bunch Thyme (fresh sprigs, or a tablespoon dried)

• 1 tbsp Cumin Powder

• 1 tsp Chili Flakes (mixed with 1/2 tsp parika)

• 1 tsp Salt 1-2 lbs Potatoes (fingerling, halved)

• 1/2 tsp Black Pepper 2 tsp Soy Sauce Unsalted Butter (for basting)

• 1/2 tsp Paprika

• 1. Prep Chicken: A night before, or 4 hours before roasting, pat dry the chicken. Rub finger through skin on breast, and thighs to loosen it up. Only up-to where skin does not tear.

• 2. Place chicken on a large prep plate. Massage with mixture of olive oil, lemon zest, soy sauce, lemon juice, minced garlic, 1/2 tsp salt. Make sure to add some to cavity, under the loose skin wherever you get access easily.

Now, insert few slices of lemon and sliced garlic under the skin as deep as your fingers can reach without tearing the skin. Add remaining lemon slices, garlic clove , few thyme sprigs in the cavity.