Lemon-Thyme Whole Roasted Chicken

Watch the video recipe here!

Prep: 40 minutes plus standing
Roast: 1 hour 30 minutes

Serves: 8

Ingredients

• 3 garlic cloves, minced
• 1 1/2 large lemons, juiced (about 6 tablespoons), 2 squeezed lemon halves reserved
• 3 tablespoons Food Club Extra Virgin Olive Oil
• 1 tablespoon lemon zest
• 2 teaspoons chopped fresh thyme plus 3 sprigs
• 1 1/2 teaspoons plus 1/8 teaspoon Food Club Coarse Kosher Salt
• 1 teaspoon Food Club Black Pepper
• 1 whole roasting chicken (about 5 to 6 pounds)
• 1 cup Food Club 33% Less Sodium Chicken Broth
• 2 tablespoons cornstarch

Directions

1. Preheat oven to 450°; place rack in roasting pan. In small bowl, whisk 1 garlic clove, 2 tablespoons lemon juice, oil, lemon zest, chopped thyme, 1 teaspoon salt and 1/2 teaspoon pepper.
2. Remove giblets from chicken cavity; discard. Pat chicken dry with paper towel; place, breast side up, on rack in prepared pan. Add 1 garlic clove, 2 tablespoons lemon juice, reserved lemon halves, thyme sprigs, 1/2 teaspoon salt and 1/4 teaspoon pepper into chicken cavity; brush oil mixture over chicken skin. Tie chicken legs together with kitchen string.
3. Roast chicken 30 minutes or until outside is browned. Reduce heat to 375°; roast 1 hour or until thermometer inserted into thickest part of thigh reaches 165° and juices run clear. Transfer chicken to cutting board; loosely tent with aluminum foil and let stand 15 minutes.  
4. Skim off and discard excess fat in roasting pan. Stir in broth and remaining 2 tablespoons lemon juice, scraping browned bits from bottom of pan with wooden spoon; transfer to medium saucepot. Add remaining 1 garlic clove and heat to a simmer over medium-high heat; reduce heat to medium-low and simmer 10 minutes. In small bowl, whisk cornstarch and 1/4 cup cold water; whisk into pan and simmer 1 minute or until slightly thickened, whisking constantly. Remove from heat; stir in remaining 1/8 teaspoon salt and 1/4 teaspoon pepper. Strain sauce through fine-mesh strainer, if desired. Makes about 1 1/4 cups sauce.
5. Serve chicken with sauce.