Lemon and thyme roast chicken
Roast
Most roast chicken recipes are wasted on me because of their complexity....let's see, shall I cook it at a high temperature, a low temperature, or start it high and finish low? Should I baste it, or not? Do I start it on the stove-top to brown on all sides and then transfer it to the oven to finish? Do I cook it breast down, breast up, or on one of its sides, and do I leave it in one position, or roll it around from time to time? Shall I tent it with foil part way through cooking, or not? Do I cook it until my trusty digital thermometer tells me it has reached 165 ?, 170 ?, or 180 ?? Would that be the temperature of the breast or the thigh? And where is it exactly, that I am supposed to place the freakin' thermometer? Do I cook it until the breast meat is done, then remove the bird from the oven, cut-off its legs and thighs and put them back in the oven to finish? Should I only cook one when the moon is full, and the tide high, while performing some funky Wiccan ritual in front of my stove? You get the picture, yes?. <br />The key to this recipe is its simplicity, and it consistently yields a bird more moist and flavorful than a recipe with any of the complications mentioned above, I know, because I've tried them ALL.
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