cookThyme-and-Garlic Roast Chicken

From: bonappetit.com
SERVES 8

3½–4-lb. chickens
Kosher salt and freshly ground black pepper
1/2 bunch thyme
1/2 head of garlic, halved crosswise

Preheat oven to 375°. Liberally season chicken with salt and pepper and place thyme and garlic in cavity. Loosely tie legs together with kitchen twine and place on a wire rack set in rimmed baking sheets.

Roast chicken until golden brown, juices run clear, and an instant-read thermometer inserted into thickest part of thigh registers 165°, 50–60 minutes. Let rest at 10 minutes before carving. Serve with any accumulated juices poured over.

Valid HTML 4.01 Transitional Copyright © 2009 Hazelnet & Styleshout Valid CSS!