In 13 x 9-inch roasting pan, place chicken breast-side-up. Roast for 1 hour or until meat thermometer inserted in thickest part of the thigh reaches 180°. Let stand 10 minutes before serving.
This is one of my weeknight go-to recipes when I can’t think of anything to make. I know it sounds strange coming from a foodie like me, but I do get stumped sometimes, or just want something quick and simple to throw into the oven while I’m taking the kids to their swim team practice.
For this recipe, I use a little bit of olive oil and good ole Lawry’s Season salt. You can’t get much easier than that, plus it’s delicious!
Weeknight Oven Roasted Chicken
1 whole chicken, cut in half or into 8 pieces
1/4 c olive oil
2 teaspoons lemon zest
1 clove garlic, minced
3 sprigs fresh thyme
1 T Lawry’s Season salt
Preheat oven to 400°F.
Zest lemon and place zest in a small bowl; combine with season salt, garlic and chopped thyme; set aside. Squeeze lemon juice and rub all over chicken pieces. Drizzle with olive oil and toss to coat. Rub seasoning mixture under skin and all over chicken pieces.
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