Try chef Tyler Florence's
recipe for Chicken with Lemon, Garlic and Fresh Bay Leaves, a dinner entrée from his complete seven-day menu
Servings: Serves 4–6
- 1 large free-range, organic chicken
- 1 lemon , cut in half
- 1 head garlic , cut through the equator
- 1 branch fresh bay leaves
- 1/2 bunch fresh thyme
- Kosher salt
- Freshly ground black pepper
- Extra-virgin olive oil
Clean chicken and season cavity well with plenty of kosher salt and freshly ground black pepper. Stuff cavity with lemon, garlic, thyme and bay leaf, then tie bird up with kitchen twine. Rub outside with olive oil, and season with salt and pepper.
Roast in 350° oven for 60 to 75 minutes until golden brown and juices run clear. Cook lemon-roasted potatoes
under the chicken in a roasting pan, placed so it can catch the chicken drippings as it cooks.