Whole Chicken with Lemon, Dill and Thyme

Not sure where I got this recipe from…I think I just made it up! I LOVE whole chickens! I think Normy and I eat one, at least once a week. I usually do this rub that we get when we go back to Kansas city.
BBQ Sauce from Kansas City

Do it every time! So I wanted to do something different this time. So I came up with flavors that are my fav and combined them together to rub on my chicken (HA that sounds naughty).

OK so I picked:
Creole Seasoning (OF COURSE)
Olive oil
Garlic
Dill
Thyme
Lemons
Salt
Freshly ground Black pepper
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So grab a small bowl
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add Olive oil
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about 1/2 a cup
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7-6-2014

Then the juice of the two lemons

Then to the Olive oil add the Creole Seasoning (I did about 1 tsp)
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add in 1 tsp of dill
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1 tsp of thyme
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then add in about 1/2 a tsp of salt
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1/2 a tsp of pepper

Grab 4-5 garlic cloves
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Mince them
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Then add to the olive oil
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Then I decided the last minute to add in a tbsp of honey, to sweeten things up
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stir everything together really well
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Grab your whole chicken
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get one that is 3-4 pounds
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rinse it with cold water
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and pat dry with paper towels

Place in a medium to medium large bowl

and pour the olive oil, garlic mixture over the chicken
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turn it over and make sure the bottom gets some love too
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Then place the lid on the bowl and let it chill in the fridge for about an hour
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then after an hour take it out of the fridge and let it sit out for about 30 minutes to take the chill off a little (I’m weird about letting chicken set out for more than 10 minutes).

preheat your oven to 350 degrees, when you take the chicken out of the fridge.

Then place it in a large cast iron skillet
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There was extra marinade in the bottom of the bowl, so I poured it over the chicken for extra flavor
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Bake in 350 degree oven for an hour, then after the hour baste it with its juices and marinade and then bake another 30 to 45 minutes until the internal temp in the breast is 165 degrees.

Then pull it out of the oven and let it rest for about 10 minutes
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Then carve that bad boy up.

Recipe

  • Creole Seasoning (OF COURSE)
  • Olive oil
  • Garlic
  • Dill
  • Thyme
  • Lemons
  • Salt
  • Freshly ground Black pepper
  • So grab a small bowl
  • add Olive oil
  • about 1/2 a cup
  • Then the juice of the two lemons
  • Then to the Olive oil add the Creole Seasoning (I did about 1 tsp)
  • add in 1 tsp of dill
  • 1 tsp of thyme
  • then add in about 1/2 a tsp of salt
  • 1/2 a tsp of pepper
  • Grab 4-5 garlic cloves
  • Mince them
  • Then add to the olive oil
  • Then I decided last minute to add in a tbsp of honey, to sweeten things up
  • stir everything together really well
  • Grab your whole chicken
  • get one that is 3-4 pounds
  • rinse it with cold water
  • and pat dry with paper towels
  • Place in a medium to medium large bowl
  • and pour the olive oil, garlic mixture over the chicken
  • turn it over and back sure the bottom gets some love too
  • Then place the lid on the bowl and let it chill in the fridge for about an hour
  • then after an hour take it out of the fridge and let it sit out for about 30 minutes to take the chill off a little (I’m weird about letting chicken set out for more than 10 minutes).
  • preheat your oven to 350 degrees, when you take the chicken out.
  • Then place it in a large cast iron skillet
  • There was extra marinade in the bottom of the bowl, so I poured it over the chicken for extra flavor
  • Bake in 350 degree oven for an hour, then after the hour a baste it with it’s juices and marinade and then bake another 30 to 45 minutes until the internal temp in the breast is 165 degrees.
  • Then pull it out of the oven and let it rest for about 10 minutes
  • Then carve that bad boy up.

 

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