Preheat oven to 425°. Sprinkle salt, pepper and thyme inside cavity of chicken. Add garlic and lemons. Slice onions in roasting pan. Truss bird and lay on top of onions. Rub 1 T butter over skin, salt & pepper. Cook approximately l 1/2 hours at 425°, uncovered.
Gravy: Pour all juice in bowl (leave onion and solids in pan). Add 1 cup canned chicken broth in pan with onion. Remove fat from broth in bowl. Add broth to pan with onion. Simmer about 1 1/2 - 2 minutes. Pour into strainer and press with back of spoon. Add 1 T butter.
Ingredients
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6 pounds Roaster Chicken
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1/2 teaspoon Salt
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1/2 teaspoon pepper
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1/2 teaspoon thyme
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3 cloves garlic
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1 Lemon (rolled, then fork pricked
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Onions
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