Roast Chicken with Garlic Rosemary and Thyme
Flavorful moist roasted chicken that is seasoned with a garlic and olive oil paste then generously sprinkled with rosemary and thyme.
There are so many ways to roast a chicken, and it has always been a favorite meal of mine. For some reason my sons feel differently and so I'm always looking for different ways to prepare it in order to entice them to eat it. This roasted chicken dinner was a success.
For side dishes with the chicken I served garlic potatoes, broccoli, cauliflower, and a side Caesar salad.
- 1 four pound chicken
- 2 -3 ribs of celery
- 1 medium onion
- 3 cloves of garlic
- dried rosemary sprigs
- dried thyme
- extra virgin olive oil
- Preheat oven to 325 degrees Fahrenheit.
- In the bottom of a roasting pan add celery ribs. This adds flavor and makes clean-up easier.
- Set the chicken on top of the celery ribs.
- Grate 3 cloves of garlic and add and mix about a tsp. of extra virgin olive oil making a light paste.
- Brush the garlic and oil over the chicken.
- Mix the rosemary and thyme together and sprinkle it on the chicken.
- Peel and cut the onion into 1/8's.
- Add 1/2 inch of water to the bottom of the roasting pan and add the onion.
- Pop into the oven for approximately 1 1/2 hours or until the chicken reaches an internal temperature of 170 - 180 degrees.
- Remove from the oven and place the chicken onto a serving plate. Cover with aluminum foil for about ten minutes, carve and serve.