I found some fresh thyme and rosemary in the fridge today and a lemon. So since i can only make stuff i find in my fridge cause i need to pinch pennies, i decided to make an oven-roasted lemon herb chicken.
* serves 4
1 5 lbs. chicken, washed and dried
2 red potatoes, diced into 1-inch pieces
1/4 cup grape tomatoes
1/2 of a red onion, julienned
1 tablespoon balsamic vinegar
2 tablespoons olive oil
1 bunch of fresh thyme
1 bunch of fresh rosemary
1 lemon
1 head of garlic
3 tablespoons butter
tt sea salt and black pepper
Directions:
1. In a bowl, whisk the balsamic vinegar with olive oil and 1 tablespoon of fresh thyme.
2. Add the potatoes, onions, and tomatoes. Season with salt and pepper.
3. Roast the potatoes, onions, and tomatoes on a sheet pan at 425 degrees for about 30 minutes or until you can pierce the potatoes with a fork.
4. In a food processor, process butter, garlic, and the juice from one lemon until it turns into a paste.
5. Season the chicken generously with sea salt and fresh ground pepper. Stuff the cavity with sprigs of fresh thyme, rosemary, and the 1 lemon that has already been juiced out.
6. Slather the chicken with the butter lemon garlic mixture.
7. Truss up the chicken.
8. Bake the chicken at 425 degrees for about an hour or until it’s fully cooked.
9. Let the chicken rest for ten minutes and then serve with the roasted potatoes and tomatoes.
