Poulet Rôti Au Thyme Recipe
thyme-roasted half chicken, au jus, rice, roasted rainbow carrots
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken
Preheat your oven to 425°F (220°C). In a small bowl, mix together the olive oil, minced garlic, lemon juice, salt, black pepper, and fresh thyme.
- 2
Season the Chicken
Rub the thyme mixture all over the chicken halves, making sure to get under the skin for maximum flavor.
- 3
Roast the Chicken
Place the chicken halves in a roasting pan and pour the chicken broth around them. Roast in the preheated oven for 45-50 minutes or until the juices run clear and the internal temperature reaches 165°F (74°C).
- 4
Prepare the Carrots
While the chicken is roasting, wash and trim the rainbow carrots. Toss them with olive oil, salt, and pepper, and roast them in a separate pan for about 25-30 minutes until tender and caramelized.
- 5
Serve
Once the chicken is done, let it rest for 10 minutes before carving. Serve it with the roasted rainbow carrots and a side of rice, drizzled with the pan juices.
