Wednesday, November 28, 2007

Lemon Thyme and Rosemary Roasted Chicken with a side of Rice Medley

I love roasting chickens. It is so easy, and it is fun to come up with different flavor combinations. Tonight I browsed through my fridge and found that I had fresh thyme, fresh rosemary, and lemons. Combine those ingredients with butter, lots of garlic, and onion, and this chicken was good to go.
The side dish tonight I call a "Rice Medely". It wasn't anything I had planned on doing I just started adding things. It contains long grain rice, lentils, vermicelli, walnut pieces, celery, onion, garlic and a couple dried herbs. So what am I supposed to call it? Yeah, that's why it is a "Rice Medley". I would like to say that this little side dish was freaking awesome. Especially with the pan gravy I made with the drippings from the chicken. I'm glad I have leftovers.

Lemon Thyme and Rosemary Roasted Chicken

  • 1 31/2 -4 lb chicken rinsed, patted dry and giblets removed

For the Cavity:

  • 2 sprigs thyme
  • 1 sprig rosemary
  • 1 whole lemon halved (juice reserved)
  • 1 onion quartered
  • 6 garlic cloves
  • salt and pepper

Stuff cavity with all ingredients and tie legs together with butcher twine


  • 1 sprig thyme and 1 sprig rosemary leaves removed
  • juice of lemon
  • 1 tsp. dried basil
  • 1/2 tsp. garlic powder
  • 3 TBS. unsalted butter
  • 1 tsp. salt
  • 1tsp. pepper
  • 1 cup chicken stock

Put all ingredients in processor and blend thoroughly. Massage into bird making sure to get under the skin. Put bird in roasting pan add stock and roast for 30 minutes breast side up. Turn chicken and roast another 35-40 minutes breast side down. Cover with foil for the next 10-15 minutes so skin does not overcook. When thickest part of thigh reads 180 on a meat thermometer the bird is ready. Take out of oven put on carving board to rest for 15 minutes. (cover with foil to retain heat.)

Rice Medley

  • 1 1/2 cups long grain rice
  • 1/2 cup lentils
  • 3/4 cup vermicelli
  • 1/2 cup walnut pieces
  • 2 stalks celery chopped
  • 1/2 cup onion diced
  • 2 cloves garlic minced
  • 3 Tbs. unsalted butter
  • 2 tsp. dried rosemary
  • 2 tsp. dried basil
  • 3 1/2 cups chicken stock
  • tsp. salt and pepper to taste

Heat butter in a medium sized sauce pan over medium heat. Add onions and celery and sauted until onions are limp and transluscent. Add garlic, rice and vermicelli and saute for about 2 minutes. Add lentils, herbs, salt, pepper and stock and bring to a boil. When mixture comes to a boil reduce heat to low cover and simmer for 20-25 minutes.


Jaime said...

this chicken sounds and looks amazing!!! i have yet to roast my own chicken and you make it sound so easy!

~Amber~ said...

Your chicken looks and sounds amazing!! And the rice looks wonderful too. What a yummy comforting dinner.

Anonymous said...

What a BEAUTIFUL roast bird! Bravo!!