One night I was bored out of my mind so at 9:30 P.M. I thought: I AM hungry and I DO have a thawed 3 pound bird…lets make a roast bird! Of course by the time the bird was done cooking, I dined at 11:45 at night, but it was a glorious late night dinner and helped me sleep very well.
- 1 (3 1/2-pound) chicken
- 1 Cup sunflower oil
- 2 Tablespoons chopped fresh thyme
- 2 Tablespoons chopped fresh oregano
- zest of 2 lemons
- 2 teaspoon salt
- 1/2teaspoon freshly ground black pepper
- 3 large lemons, halved
- 1 head of garlic, cut in half
- 1 (8oz) package baby carrots
- 3-4 parsnips, peeled and cut into 1 – 1.5 inch long X 1/2 inch thick pieces
- 4-5 medium red potatoes, washed and quartered
- 1 onion cut into eighths
2 Teaspoon chopped fresh thymePreparation
- Preheat oven to 450°.
- Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.
- Combine the sunflower oil and the next 5 ingredients (oregano through black pepper). Rub mixture under loosened skin; rub over breast and drumsticks as well as the inside cavity. Stuff cavity with one of the halves of garlic, 1 halved lemon, a sprig of thyme and a sprig of oregano. Lift wing tips up and over back; tuck under chicken. Place the chicken, breast side up, on a broiler pan.
- In a large bowl, combine carrots, parsnips, potatoes, onions, and 2 teaspoons chopped thyme with oil; season with salt and pepper. Scatter vegetables, the other half garlic head, and the two halved lemons around chicken, squeeze the juice of one lemon over chicken and vegetables.
- Bake at 450° for 30 minutes. Reduce the oven temperature to 355° (do not remove chicken from oven), and bake for an additional 1 hour and 15 minutes or until chicken is golden brown and juices run clear when pierced between breast and leg (an instant-read thermometer inserted in thickest part of a thigh, avoiding bone, should read 165 degrees). (Cover the chicken loosely with foil if it gets too brown.) Remove the chicken from the oven.
- Cover the chicken loosely with foil, and let stand for 10 minutes. Serve with vegetables, and garnish with thyme, if desired.