Cooking Instructions
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Step 1
Remove
Free Range Chicken (1)
from fridge and allow to come to room temperature before cooking.
Step 2
Preheat your oven to 425 degrees F (220 degrees C).
Step 3
Rinse chicken under cold water and dry thoroughly with kitchen towel (you want it bone dry).
Step 4
Liberally season the inside and outside of the bird with
Kosher Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 5
Stuff the cavity with
Lemon (1)
cut into halves,
Fresh Thyme (8 sprigs)
, and
Garlic (1/2 head)
(smashed but skin left on). Truss the bird so that the legs seal the cavity.
Step 6
Place the trussed bird at the bottom of a Dutch oven or oven-safe skillet (cast-iron is perfect for this) and transfer into the preheated oven.
Step 7
Cook for 50 minutes without opening the oven door.
Step 8
After 50 minutes, insert a meat thermometer into the deepest part of the thigh. The thermometer should read 160 degrees F (70 degrees C). If the reading is below 160 degrees F, place the bird back in the oven and retest every 10 minutes.
Step 9
Remove from oven. With the bird still in the Dutch oven or skillet, add 2-4 sprigs of fresh thyme and a few slices of
Lemon (1)
to the rendered chicken juices.
Step 10
With a large spoon or turkey baster, continuously baste the bird with the juices for a few minutes. This will impart a lot of flavor to the whole bird and allow the residual heat to bring the chicken up to an internal temperature of 165 degrees F (75 degrees C) – the safe temperature to consume poultry.
Step 11
Transfer to a cutting board and carve accordingly. Enjoy!
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