Everyone has their favorite way to roast a chicken. Some insist that slow roasting is the key, while others say a higher heat is best. I have done it both ways. I like both. I even like a crock pot chicken, even though I don’t get that crispy skin. Yes, yes…..the skin isn’t good for us anyway, but I love it! I think I could actually just eat all the crispy skin and throw away the chicken meat! Jes kiddin….kinda sorta.

So whenever I roast a chicken, I remove the back bone and open the chicken out flat. It cooks more even and quicker too. Try this method, if you haven’t done so. I think you will like it. So, this is my favorite roasted chicken recipe. It has lots of lemon, garlic, scallions and thyme. I love thyme…..and please try to use fresh thyme. It really does make a difference. This chicken is so flavorful and moist. Don’t be alarmed that the lemon and scallions char. Once the chicken is done, just remove those charred bits. You will be left with great flavor.

     See how juicy! mm-m-m-mm

The Best Roast Chicken

5 pound chicken
1 lemon, sliced thinly
1 scallion, sliced thinly
3-4 sprigs of fresh thyme, little leaves removed or left on stems
1 clove fresh garlic, sliced
olive oil
1/4 cup melted butter
salt and pepper

Heat oven to 425.
Wash your chicken thoroughly and place on cutting board, breast side down. Use kitchen shears and cut along both sides of the back bone. Toss the back bone. Flip the chicken over, breast side up. Using your weight, press down on the breast so the chicken lies flat. Line a roasting dish or baking sheet with foil. Place the garlic slices on the foil and place the chicken on top of the garlic, breast side up. Rub the entire chicken with olive oil. Place the scallion slices, thyme and lemon all over the chicken.**  Sprinkle with salt and pepper. Place in preheated oven. Roast for half an hour. Carefully spoon melted butter butter all over the chicken. Continue to cook for half an hour. Remove from oven. Remove charred lemon slices and any charred scallion. Allow chicken to sit for about 10 minutes, before carving it up.

**Note:  If you don’t like seeing the little charred bits, you can place the lemon and scallion slices underneath the skin of the chicken instead of on top. But be careful not to tear the skin. Personally, I like seeing all those little charred bits.