Kick off the Passover holiday with this impressive seder entrée! Made with fresh squeezed lemon and thyme, your holiday guests will love it’s unique flavor. Extend your celebration by adding new matzo and schmear recipes the remaining eight days.
Preheat oven to 450°. From 1 lemon, grate
1 tablespoon zest and squeeze 2 tablespoons
juice into small bowl. Stir in 1 teaspoon garlic, oil,
1 teaspoon salt and ½ teaspoon pepper. From
thyme, chop 2 teaspoons leaves and add to oil
Remove giblets from cavity and
discard; pat chicken dry with paper towels. Place
chicken in roasting pan. Sprinkle 1 teaspoon
garlic, ½ teaspoon salt and ¼ teaspoon pepper
inside cavity. Cut second lemon in half; squeeze
juice from both halves into chicken cavity. Place
lemon halves in cavity with remaining sprigs
of thyme. Gently rub oil-thyme mixture over
chicken skin. Tie legs of chicken together with
Roast chicken 30 minutes or
until outside is browned. Reduce heat to 375°.
Roast 45 to 55 minutes or until thermometer
inserted into thickest part of thigh reaches 165°,
leg wiggles freely at its joint and juices run clear.
Transfer chicken from roasting pan to cutting
board and tent with aluminum foil. Let stand
while preparing sauce.
Skim off and discard
excess fat in roasting pan. Place roasting pan with
drippings over medium-high heat. To deglaze
pan, squeeze juice from remaining lemon into
roasting pan; stir in broth. With wooden spoon,
scrape browned bits from bottom of pan. Stir in
remaining 1 teaspoon garlic. Reduce heat and
simmer 10 minutes. Stir in remaining ¼ teaspoon
salt and ¼ teaspoon pepper. Spoon sauce over
chicken to serve.