0 Picture
Ingredients
- Herb paste
- leaves from one batch of flat leaf parley
- leaves from 1/4 batch of fresh thyme
- leaves from one batch of fresh tarragon
- 4 garlic cloves
- 1/4 c extra virgin olive oil
- kosher salt and freshly ground pepper
- 1 whole chicken 3 1/2 lb
- kosher salt and freshly ground pepper
- 1 lemon, cut in half, plus 1/2 lemon sliced paper thin
- 3 big tomatoes cut into wedges *******
- 4 small zucchini, cut into 1/2 thick rounds
- 1 red onion, thinly sliced
- leaves from 4 fresh thyme sprigs
- EVOO
Details
Preparation time 15mins
Cooking time 75mins
Preparation
Step 1
Preheat oven to 400.
Throw the parsley, thyme, tarragon, garlic and olive oil in a blender, season well with salt and pepper and puree to a green paste.
Rinse the chicken with cool water inside and out and pat dry with paper towels. Set the chicken on a cutting board and season the cavity generously with salt and pepper. Stuff the lemon halves into the cavity. Fold the wing tips under the bird and tie the legs together with kitchen string to give it a nice shape while it cooks. Rub the chicken all over with the herb paste.
Put the chicken in a large roasting pan fitted with a rack and scatter the tomatoes, zucchini, onion, lemon slices, and thyme. Give the veggies a healthy dose of EVOO (1/4 c) and sprinkle with salt and pepper. Put the chicken into the oven and roast for 1 our, then check on it with an instant read thermometer in the thickest part of the thigh. When it reads 160, its done. Take out of the oven and let it rest for 10 min before carving.
Review this recipe