Really this is the easiest and best roasted chicken you’ll ever have. I know I’ve mentioned it several times (Michael Symon’s Lizzie’s Roasted Chicken), but this time I’m including a picture. You just have to try it. It’s dark on the skin where the lemon slices are slipped underneath. When I did this one, I didn’t have fresh thyme, so I used dried. And I decided to roast a lot of veges with it: potatoes, carrots, onions, garlic, and radishes. I don’t rinse the chicken, just pat it dry, and I usually roast the chicken longer than the recipe calls for (about 1 1/4 hours). If you roast veges with it, you may have to remove the chicken and leave some of the vegetables in longer. I just can’t imagine why I’d want to roast chicken any other way.
Click here for the recipe.
