LOW Carb: Roasted Chicken with Garlic-Thyme Butter

Roasted Chicken with Garlic-Thyme Butter

 

Ingredients:

One 4 1/4-pound chicken

1 lemon, quartered

1/4 cup water

Arrowroot (to thicken the natural gravy)

1 stick unsalted butter, softened

6 garlic cloves—2 minced, 4 crushed

1 1/2 teaspoons chopped thyme, plus 2 thyme sprigs

Salt and freshly ground pepper

               

Preparation:

Preheat the oven to 375°.

In a small bowl, blend the butter with the minced garlic and chopped thyme and season with salt and pepper.

Carefully loosen the breast skin of the chicken.

Spread the butter evenly over the breast meat then smooth out the skin.

Rub any extra garlic-thyme butter all over the outside of the chicken.

Stuff the crushed garlic, thyme sprigs and lemon quarters into the cavity and tie the legs together with twine.

Season the chicken with salt and pepper and set it in a small, flameproof roasting pan.

Roast for about 1 1/2 hours, or until the juices run clear when an inner thigh is pierced. Move the chicken to a carving board and let rest for 10 minutes.

While the chicken is resting, pour the pan juices into a small saucepan.

Add the water to the roasting pan and bring to a boil over moderately high heat; scrape up the browned bits from the bottom of the pan. Simmer for 2 minutes, then pour the liquid into the saucepan. Season the natural gravy with salt and pepper, add arrowroot, stir and keep hot. Carve the chicken and serve with the natural gravy.

This sounds great. Love chicken and garlic is a favorite of mine. Will be trying this. Skye

next week I'll be having some fun with some gumbo sauced recipes you will want to look into!  I'll post them in a couple of days...

T.

I got this exact recipe from  Grant Achatz in Food and Wine magazine a while back. Our family just loves it! The good thing is that you can adjust the amount of Garlic if you need to.
Thanks for finding this and posting it  Cowboy.