This slow roasted chicken is seasoned with lemon, thyme and garlic. It’s served with a Tuscan-inspired salad combined with toasted bread, tomatoes, cucumbers, red onion, basil and mozzarella mixed together with a simple lemon vinaigrette.
Slow Roasted Chicken with Lemon and Garlic
Ingredients
1 Whole Smart Chicken
1 Tablespoon fresh thyme, minced
1 teaspoon Kosher salt
1/4 teaspoon garlic powder
1/4 teaspoon coarsely ground pepper
1 lemon, cut in half
6 garlic cloves, peeled
¼ cup Thyme sprigs
Additional lemon slices for garnish
Directions
Preheat oven to 350°F.
Combine fresh minced thyme, Kosher salt, garlic powder and pepper. Remove chicken from packaging and pat down the chicken with a dry paper towel. Transfer chicken to roasting pan with rack and place breast side up. Rub seasoning mixture over the top of the bird, wings and thighs. Stuff the chicken with lemons, garlic and thyme sprigs. Cook chicken for at least 75-90 minutes or until an internal temperature of 165°F is reached. Serve with fresh lemon wedges if desired.
Simple Panzanella Salad
Ingredients
6-8 oz French bread, cut into 1-inch cubes
2 Tablespoons extra virgin olive oil
¼ teaspoon kosher salt
4 cups cherry tomatoes, cut in half
½ medium red onion, cut into thin slices
½ cup basil leaves, chopped or chiffonade
1 hot house cucumber, unpeeled and seeded, sliced
4 oz mozzarella pearls
4 Tablespoon extra virgin olive oil
1 Tablespoon lemon juice
1 Tablespoon white balsamic vinegar or red wine vinegar
1 teaspoon kosher salt
¼ teaspoon pepper
Directions
Preheat oven to 400˚F.
Place bread cubes on a baking sheet and drizzle with 2 tablespoons extra virgin olive oil and ¼ teaspoon kosher salt. Toast for 10-12 minutes or until the edges are golden brown. Remove from oven and let cool. Combine tomatoes, red onion, basil, cucumber and mozzarella. In a separate dish, combine 4 tablespoons extra virgin olive oil with lemon juice, white balsamic vinegar, salt and pepper. Pour dressing over vegetable mixture and gently stir in bread cubes.