If buying a turkey is too expensive this year, try this chicken recipe instead
When our son, Colin, was much younger, we set him up with daycare at the home of a wonderful woman whom everyone just called “Nanny,” but with a soft “a,” as in “nah-nee.” Her proper name was Vivian; she was Italian born; and she was a fine cook.
Maybe this Thanksgiving, it’s time for a smaller bird, just a terrific regular roasted chicken. We could be thankful for that, right? To cook the chicken: Heat the oven to 425 degrees. On the cutting board or counter, firmly roll the lemon under the palm of your hand and pierce through its skin overall with sharp fork tines. Place the lemon in the bird’s cavity along with the garlic and thyme.
Roast the chicken for 60-90 minutes or until an instant-read thermometer inserted into the thigh meat reads 165 degrees. Remove the chicken, place it on a cutting board, and let it rest, uncovered, for at least 15 minutes before carving it, being sure to include as much of the crisp skin as possible.
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