Frolic in the Sun, Roast a Chicken
Here’s the thing—it’s spring out there, and we’re too busy
rollerblading in the park chasing butterflies and weeping tears of joy
enjoying the weather to worry about creating an elaborate meal. We think you know what we mean. So here’s what we’re gonna do: We’re gonna put some thyme and garlic inside two chickens, we’re gonna put those chickens in the oven, and we’re gonna go pick daffodils for the next 50 minutes. And then, when we come inside, all grass-stained up, we’re gonna carve those birds and eat them all with a nice bottle of rosé. Are you with us or against us?
And we’re not even going to wash the dishes until tomorrow. So there.
THYME-AND-GARLIC ROAST CHICKENS
Everyone needs a faultless recipe for roast chicken—here’s yours. How to make something this simple feel special? Use high-quality chickens, and season them generously.
- 2 3½–4-lb. chickens
- Kosher salt and freshly ground black pepper
- 1 bunch thyme
- 1 head of garlic, halved crosswise
Preheat oven to 375°. Liberally season chickens with salt and pepper and place half of thyme and garlic in each cavity. Loosely tie legs together with kitchen twine and place on 2 wire racks set in rimmed baking sheets.
Roast chickens until golden brown, juices run clear, and an instant-read thermometer inserted into thickest part of thigh registers 165°, 50–60 minutes. Let rest at 10 minutes before carving. Serve with any accumulated juices poured over.