Lemon Thyme Roast Chicken

I love roast chicken.

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Not only is roasting a chicken pretty much the easiest thing in the world, but one chicken usually serves our family three meals at least. The week I made this bad boy, my husband and son were out of town and one four pound bird lasted me three full days for lunch and dinner. Basically I ended up eating leftover chicken over salad vegetables for lunch, and then for dinner I would heat up some of the chicken and serve it with a different vegetable each night (steamed snap peas on Monday, pan fried okra on Tuesday, and roasted green beans on Wednesday). Admittedly, if you are a person who enjoys variety in your meals and doesn’t like leftovers, this will definitely not work for you. But for me, it not only eliminated the need to plan additionally dinners, but it also saved me a ton of time in the kitchen!

bearfamilystrong.com | lemon thyme roast chicken

The other nice thing about roast chicken is that you can experiment with flavors. (See here and here). I usually throw a chicken in the crockpot which really saves time, but the chicken tends to fall apart and you don’t get the crispy brown skin that results in roasting a chicken in the oven. Just remember that if you are going to roast our chicken in the oven, it’s going to take about 90 minutes – so plan accordingly.

My personal favorite flavor combination of late has been super simple lemon and thyme, with a salt crust made with an herbs de provence salt blend I purchased while in Paris this summer. To recreate this salt at home, simply mix some coarse salt with herbs de provence – it’s as easy as that!

bearfamilystrong.com | lemon thyme roast chicken

Lemon Thyme Roast Chicken

Ingredients:

one whole roaster chicken (organic free range if possible)

fresh thyme

butter, melted

salt

herbs de provence

2 lemons

Instructions:

Preheat oven to 400 degrees F. Rinse and pat your bird dry. Give your bird a healthy melted butter bath, then cover liberally with the herbs de provence salt blend, making sure the chicken is evenly coated. Sprinkle a handful of chopped thyme over everything. Inside the cavity of your chicken, add two lemon halves, a handful of fresh time, and more salt if desired. Cut the second lemon into 4-6 wedges and tuck them into the roasting pan with the chicken. Bake at 400 for about 80 minutes, then remove from oven and rest an additional 10 minutes. Chicken should reach an internal temperature of 165F.

bearfamilystrong.com | lemon thyme roast chicken

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Roasted Cipollini Onions with Thyme

My baby sister is going to take one look at this recipe and gag.

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Obviously, my baby sister does not like onions. Weird, I know. But for the rest of you out there – these roasted cipollini onions? Ohmyword. Who know something like a little onion could be so…GOOD?

Kevin and I found these at the farmers market by sheer luck. we didn’t even need onions – I wasn’t even thinking about onions. But I happened to look over at the exact second a woman was perusing this bin of cipollini onions and I was hooked.

They are just TOO. CUTE.

roasted cipollini onions

A better blogger probably would have taken a picture of the onions IN the bin AT the farmers market but what can I say? I’m still a newbie blogger and therefore, I didn’t think about it. I was too distracted by all the cute!

Plus it didn’t hurt that one of the (very observant and well trained) stand workers caught me looking and happened to mention how good the onions taste roasted in the oven and it was game on. SOLD.

Sidenote: it doesn’t take much to talk me into something…particularly when that something involves food. Seriously, I’m hopeless.

So once I had the onions in my hot little hands, I also noticed a display of fresh herbs strategically placed by the cash register and couldn’t help myself…I bought a bunch of fragrant fresh thyme. Which, by the way, ALWAYS makes me start to sing “Scarborough Fair” by Simon and Garfunkel. You  know…parsely, sage, rosemary, and thyyyyyyyyme. (Thank you, Dad.)

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Anyway. What better way to serve roasted onions that with a nice juicy steak, right? Which is exactly what Kevin and I did when we got home with these things. Not to mention that they are super simple to make (surprising, right?) All I did was coat the onions in some olive oil, sprinkle them with sea salt, cracked pepper, and some sprigs of fresh time. Then I set them on a baking sheet and roasted the suckers at 350 degrees for about 40 minutes, depending on the size of your onions.

roasted cipollini onions and thyme

You’ll know the onions are done when they get this nice brown glaze on the outside and are easily pierced with a fork or knife. Just look at this beautiful caramelized deliciousness!

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Not only are these adorable, but they taste incredible. They’re sweet, but not overly – and the flavor pairs well with a steak. I’d recommend serving these with a green vegetable as well, just to make your plate a little prettier. I made roasted beets and beet greens as a side, but they cooked so fast we ate them as an appetizer. Oops.

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Seriously. SO. ADORABLE.