Roast Chicken with Lemon and Thyme

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I made this epicurious.com recipe for Roast Chicken with Lemon and Thyme last night. It produced an amazingly juicy chicken that Mika couldn’t get enough of. I think it was even juicier than the rotisserie chicken I make, BUT it was quite lacking in the flavor department. The sauce that came with it was just OK.
I would use the method again: Preheat oven to 450F. Put chicken on a grilling pan (I’d rub olive oil on it and sprinkle it with salt and pepper) and roast for 20 minutes. Then reduce the temperature to 375F and cook for another hour or until it reaches an internal temperature of 180F.
But I wouldn’t bother with the sauce or even the marinade.
Marga’s Best Recipes.

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