Roast chicken

I seldom cook anything too substantial on a worknight. I could make up an elaborate reason for this, but why lie - it's mostly because I'm too lazy. But when I managed to leave work early today (after arriving at the ungodly hour of 7:30 for a nonexistent meeting) I decided to change things up a bit. I really scored at the Co-op market. After finding a brilliant looking local chicken (Hutterites) and some lovely fresh thyme (living thyme!), I decided that roast chicken had to be on the menu.

I very rarely roast any kind of poultry. I think the trick was finding a fresh chicken. Large frozen hunks of meat require a bit more planning than I'm used to. Plus, I'm easily distracted and would probably change my mind during the slow thawing process.

Roast chicken

1 5 lb chicken (I think mine was around 5 1/2)
1 lemon, quartered
5-6 cloves garlic, still in paper but pressed under knife
several sprigs thyme
freshly ground sea salt and pepper
olive oil

Preheat the over to 425. Get familiar with your chicken by rinsing and drying the chicken (inside and out). Place the chicken on a rack inside a roasting pan. Season the chicken on the inside, then add the lemon, garlic, and thyme. Rub the exterior with olive oil, then season it well. Tuck some additional sprigs of thyme under the skin in a few intimate spots. Truss the chicken with some twine. (If you're at all like me, it will end up looking like it drew the short straw at an S&M party.) Pop it in the oven and roast until done - lovely golden brown, juices running clear, 180 temp, yada yada yada. (Mine took over 90 minutes.)

I served this with some sauteed spinach (olive oil, garlic, red chili flake, S&P) and a freakishly large baked potato. The chicken was so unbelievably buttery - two greasy thumbs way up!