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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (221g) Recipe makes 5 servings |
||
| Calories 439 | ||
| Calories from Fat 262 | (59%) | |
| Amount Per Serving | %DV | |
| Total Fat 29.1g | 44% | |
| Saturated Fat 8.3g | 41% | |
| Monounsaturated Fat 12.1g | ||
| Polyunsaturated Fat 6.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 144mg | 48% | |
| Sodium 137mg | 5% | |
| Potassium 394mg | 11% | |
| Total Carbohydrate 1.5g | 0% | |
| Dietary Fiber 0.2g | 0% | |
| Sugars 0.3g | ||
| Protein 36.1g | 72% | |
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Ingredients
- 1 (3 1/2 lb) chicken
- 1 1/2 teaspoons dried thyme
- 1 tablespoon garlic, pressed
- 1 tablespoon cider vinegar or malt vinegar
- 1/2 cup dry white wine (sauvignon blanc works well)
- salt
- fresh ground pepper
Directions
1
Preheat oven to 325 degrees.2
Clean chicken and remove giblets.3
Hack chicken all over with the tip of a sharp chef's knife to make gashes.4
In a small bowl, mix together thyme, garlic, salt, pepper and vinegar, and slather liberally on chicken, taking care that mixture gets into slits in the meat.5
Place chicken on rack in roasting pan and roast about 2 hours until golden and fragrant, basting every twenty or thirty minutes with a splash of wine and any juices in the pan.6
Now this is the crucial part, which will make or break the entire dish: If this is cooked properly, your chicken should be running with wonderful juices as you carve.7
Dredge each slice of carved meat in those juices before placing on platter-- the juices are loaded with garlic and herb flavor.
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- Main Ingredient > Meat > Poultry > Chicken > Whole
- Preparation > Time to Make > < 4 hours
- Preparation > Simple > Beginner Cook
- Dietary > High in... > High Protein
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Reduced Carbs > Very Low Carbs
Featured Reviews for This Recipe
From: Southern Polar Bear
On Nov 2, 2005
This was really good. It smelled absolutely wonderful while it was cooking, but I felt it needed something more to make it a five-star recipe.
From: Pagan
On Dec 30, 2004
This was easy to make, and most excellent to behold! I added a little basil and used a turkey baster for the basting, and wow was this good! There wasn't a drop of anything left! They were dipping the juices with homemade sourdough and italian herb bread and demanded to know why there wasn't "extra juice?" LOL
From: EdsGirlAngie
On Apr 25, 2005
I got all Norman Bates with my bird and actually slashed it up in the shower as in the movie... except that I didn't have the shower on and I made sure the hubby wasn't in the house, LOL! (Just getting into the spirit...) I also let mine marinate overnight and for the first hour or so I cooked it at 350 degrees F since my chicken was larger than what the recipe stated. This is definitely very juicy; I expected a little more herb-garlic flavor so I'll probably add more seasoning next time. I also like a little crispier skin that higher oven heat creates. But overall, I really liked the recipe and as Gremi says, you can play around with the ingredients, but USE THE TECHNIQUE! Thanks for posting!
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