Garlic Roast Chicken with Thyme and Lemon
Garlic Roast Chicken with Thyme and Lemon
Yields 8 servings
2 whole chickens cut into 8 pieces each
1 head garlic, crushed
6 springs thyme, leaves stripped from stem
3 bay leaves
3 pounds small white potatoes, cut in half or quartered (depending on size)
3 tablespoons extra-virgin olive oil
Zest of 3 lemons
Salt and freshly ground black pepper
Juice of 2 lemons
Preheat oven to 425°F.
Arrange chicken pieces in a baking dish. Add garlic, thyme, bay leaves, potatoes, olive oil, lemon zest, salt and freshly ground black pepper. Toss chicken to coat, then place in oven. Roast 45 minutes or until internal temperature reads 165°F and the potatoes are tender. Remove chicken from oven, squeeze juice of 2 lemons over the chicken and let sit for 5-10 minutes. Serve the chicken with the potatoes and spoon the pan sauce over top.
