Prep Time: 30 mins Cook Time: 10 mins Total Time: 40 mins Servings: 6 Yield: 6 servings
Spicy grilled fish are cooled down with a fresh crunchy veggie salsa featuring fresh corn. Your guests will swim back for seconds!
Ingredients
2 cups cooked corn kernels
½ cup diced red onion
1 cup peeled, diced jicama
½ cup diced red bell pepper
1 cup fresh cilantro leaves, chopped
1 lime, juiced and zested
2 tablespoons cayenne pepper, or to taste
1 tablespoon ground black pepper
2 tablespoons salt, or to taste
6 (4 ounce) fillets tilapia
2 tablespoons olive oil
12 corn tortillas, warmed
2 tablespoons sour cream, or to taste
Directions
Preheat grill for high heat.
In a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. Stir in lime juice and zest.
In a small bowl, combine cayenne pepper, ground black pepper, and salt.
Brush each fillet with olive oil, and sprinkle with spices to taste.
Arrange fillets on grill grate, and cook for 3 minutes per side. For each fiery fish taco, top two corn tortillas with fish, sour cream, and corn salsa.
close up view a Fiery Fish Taco with Crunchy Corn Salsa garnished with a lime wedge on a plate
Tips
Editor’s Note: If you saw this recipe in the “Vegetable Insurgency” article in the Jun/Jul/Aug 2015 issue of Allrecipes, we added 1 1/2 cups of baby arugula leaves to it. If you want to add more greens to these tacos, add the arugula in Step 2 when you mix together the salsa ingredients.
Prep Time: 15 mins Cook Time: 35 mins Additional Time: 30 mins Total Time: 1 hrs 20 mins Servings: 8
Over the years, I tried a lot of different recipes to find the best crispy fried chicken. It’s here! I’ve heard a few hints in passing over the years. The method of preparation and cooking is more important!
This is the only crispy fried chicken recipe you’ll ever need. Why? It combines all the tried-and-true tricks to ensure the juiciest, most flavorful, crispiest chicken every time.
What Makes This Fried Chicken So Crispy?
There are a few reasons this crispy fried chicken works so well:
· Allowing the buttermilk-flour mixture to come to a paste-like consistency is key to a crispiness on the outside and juiciness on the inside.
· Most fried chicken is cooked at a high temperature throughout the frying process. This one, however, only starts at a very high heat — after browning, the heat is reduced for about 30 minutes. You’ll turn up the temperature again at the end, locking in that crispy texture.
· Paprika adds smoky flavor and has a low smoke point, which helps with browning the chicken.
Crispy Fried Chicken Ingredients
Here’s what you’ll need to make the best, crispiest fried chicken of your life:
Chicken –Cut a four-pound whole chicken into pieces or purchase four pounds of breasts, drumsticks, wings, legs, and/or thighs at the grocery store.
Buttermilk – Acidic buttermilk tenderizes the chicken without making it too tough. Also, it helps the flour mixture stick to the chicken.
Flour – All-purpose flour gives the buttermilk and seasonings something to stick to, while ensuring a wonderfully crispy crust.
Seasonings –This crispy fried chicken recipe calls for paprika (which helps with browning), salt, and pepper. You can add more spices and seasonings to taste.
Oil-Vegetable oil is perfect for frying chicken because it has a high smoke point.
How to Make Crispy Fried Chicken?
You’ll find the step-by-step recipe below, but here’s a brief overview of what you can expect when you make this crispy fried chicken:
Make the Breading
Combine the flour, paprika, salt, and pepper in a zip-top bag. Seal the bag and shake until well-combined.
Dredge the Chicken
Pour buttermilk into a shallow bowl, then dip the chicken (on both sides) until it’s completely soaked in buttermilk. Place the soaked chicken in the bag with flour mixture, seal, and shake well to coat. Transfer the coated chicken to a baking sheet, and cover. Allow the flour coating to become a paste-like consistency.
Fry the Chicken
Pour the oil in a skillet and bring it to high heat. Brown the chicken on both sides, then reduce the heat, cover the skillet, and cook for about 30 minutes. Remove the cover, return the heat to high, and fry until extra crispy. Drain the chicken on paper towels.
How to Store Fried Chicken
Let the fried chicken cool before storage to prevent bacteria growth. Place it in a shallow airtight container or wrap it tightly in aluminum foil, then refrigerate for up to four days. Reheat in the microwave or in the oven.
How to Store Fried Chicken
Let the fried chicken cool before storage to prevent bacteria growth. Place it in a shallow airtight container or wrap it tightly in aluminum foil, then refrigerate for up to four days. Reheat in the microwave or in the oven.
Ingredients
1 (4 pound) chicken, cut into pieces
1 cup buttermilk
2 cups all-purpose flour for coating
1 teaspoon paprika
salt and pepper to taste
2 quarts vegetable oil for frying
Directions
Take your cut up chicken pieces and skin them if you prefer.
Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).
Overhead of a flour mixture in a releasable plastic bag.
Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well.
Overhead of chicken being dipped in a buttermilk mixture and placed in a resealable plastic bag with a flour mixture.
Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!
Overhead of floured covered chicken pieces resting on a baking dish.
Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot.
Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides.
Overhead of chicken cooking in a cast iron filled with boiling oil.
When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again, and continue to fry until crispy.
Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.
Editor’s Note:
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Bring out the grill because easy Greek chicken souvlaki skewers are on the menu tonight. These classic skewers are marinated in garlic, fresh parsley and dill, lemon and bay leaves to give that classic Mediterranean flavour. Marinate the chicken at least an hour in advance and spend less than 15 minutes grilling. It’s the best addition to your summer cookout or weeknight meal.
WHAT IS IN CHICKEN SOUVLAKI?
chicken breast – cut into 1 to 2-inch cubes.
souvlaki marinade – made with a combination of water, garlic, parsley, dill, honey (or granulated sugar), salt, lemon, bay leaves.
saltand pepper – to season the skewers. You can also add some Italiano seasoning (optional).
olive oil – for grilling.
You will also need skewers, tongs for grilling, and an indoor grill pan (if you are not using an outdoor grill).
HOW TO MAKE THE BEST GREEK CHICKEN SOUVLAKI SKEWERS
Prepare the marinade. Add all of the ingredients for the chicken marinade into a small pot. Stir and bring to a boil. Turn off the heat and set aside to cool off for 1 hour. It should be cooled down completely.
Marinate the chicken. Cut the chicken breasts into 1 to 2-inch thick cubes (I cut out 10 small cubes from each breast). Add the cubes into the marinade and let them soak in for 1 hour.
Skewer the chicken. Drain the chicken pieces with a colander and remove excess marinade with paper towels. Thread the chicken onto skewers. Season with salt and pepper.
Grill the skewers. Lightly brush olive oil over grill pan. Preheat the grill over medium high heat for about 5 minutes, until sizzling hot. Cook the chicken skewers for 7 minutes on each side or until its internal temperature reaches 165 F (75 C).
TIPS FOR MAKING SOUVLAKI CHICKEN SKEWERS
Marinate the chicken. It is crucial to let the chicken marinate at least for an hour to allow the flavours to infuse and for it to get juicier. If you are able to let it marinate even longer, it will taste that much better. I prefer letting it marinate overnight, if you have the time.
Double up the recipe. This recipe that makes about 10 skewers. You can easily double or triple the recipe to feed a crowd.
How to serve. Serve these chicken souvlaki skewers with a side of pilaf rice, pita bread, lemon potatoes and Greek salad. Don’t forget to slather lots of tzatziki sauce on top. You can make your own homemade sauce in less than 5 minutes using Greek yogurt, cucumber, dill, garlic, lemon juice, olive oil, and salt and pepper. The sauce also needs an hour to refrigerate to let the flavours infuse into the yogurt. So you can plan this while your chicken is marinating as well.
Make a Greek gyro. Wrap these juicy skewers inside a pita and top with Greek salad and a generous spoonful of homemade tzatziki sauce to make easy homemade Greek chicken gyros.
How to cook skewers in the oven instead. You can absolutely cook these skewers in the oven as well. This way you can cook them all year round. They just won’t have those charred grill marks, but will still taste delicious. To bake, place skewers on a baking tray and roast at 480 F for 12-13 minutes, or when the internal temperature reaches 165 F. You can add some charring by then placing under the broiler on high for 1 minute. Keep a close eye on them, because they can burn quickly.
How to store. Unthread the chicken souvlaki and store it in an airtight container for up to 3 days in the refrigerator.
INGREDIENTS
Chicken Marinade:
1 cup water
3 cloves garlic, crushed
½ cup fresh parsley, chopped
⅓ cup fresh dill
1 tablespoon honey (or granulated sugar)
1 teaspoon salt
half a lemon, sliced
3 bay leaves
Chicken Skewers:
2 lbs. chicken breast (approximately 5-6 chicken breasts), cut into 1 to 2-inch cubes
1 teaspoon salt
1 teaspoon ground black pepper
½ tablespoon Italiano seasoning (optional)
1 tablespoon olive oil
tzatziki yogurt cucumber dip (for serving)
INSTRUCTIONS
Prepare the marinade. Add all of the ingredients for the chicken marinade into a small pot. Stir and bring to a boil. Turn off the heat and set aside to cool off for 1 hour. It should be cooled down completely.
Marinate the chicken. Cut the chicken breasts into 1 to 2-inch thick cubes (I cut out 10 small cubes from each breast). Add the cubes into the marinade and let them soak in for 1 hour.
Skewer the chicken. Drain the chicken pieces with a colander and remove excess marinade with paper towels. Thread the chicken onto skewers. Season with salt and pepper, and Italiano seasoning (optional)
Grill the skewers. Lightly brush olive oil over grill pan. Preheat the grill over medium high heat for about 5 minutes, until sizzling hot. Cook the chicken skewers for 7 minutes on each side or until its internal temperature reaches 165 F (75 C).
Serve. Serve these chicken souvlaki skewers with a side of Greek rice, pita bread, lemon potatoes and Greek salad. Don’t forget to slather lots of tzatziki sauce on top.
NOTES
Marinate the chicken. It is crucial to let the chicken marinate at least for an hour to allow the flavours to infuse and for it to get juicier. If you are able to let it marinate even longer, it will taste that much better. I prefer letting it marinate overnight, if you have the time.
Double up the recipe. This recipe that makes about 10 skewers. You can easily double or triple the recipe to feed a crowd.
How to cook skewers in the oven instead. You can absolutely cook these skewers in the oven as well. This way you can cook them all year round. They just won’t have those charred grill marks, but will still taste delicious. To bake, place skewers on a baking tray and roast at 480 F for 12-13 minutes, or when the internal temperature reaches 165 F. You can add some charring by then placing under the broiler on high for 1 minute. Keep a close eye on them, because they can burn quickly.
Make a Greek gyro. Wrap these juicy skewers inside a pita and top with Greek salad and a generous spoonful of homemade tzatziki sauce to make easy homemade Greek chicken gyros.
How to store. Unthread the chicken souvlaki and store it in an airtight container for up to 3 days in the refrigerator.
These classic juicy hamburgers are better than steak at a steakhouse and perfectly seasoned with some secret ingredients that elevate it to a new level. They are literally the best burgers ever, being so flavorful, delicious, and tender. You can make them today at home with just ten minutes of preparation. Furthermore, you can make these burgers over the barbecue or on the oven in a cast-iron skillet.
WHAT IS IN THE JUICIEST HAMBURGERS?
ground beef – I used lean ground beef.
Panko breadcrumbs
cheddar cheese
parsley
pickle juice – You can use cold water instead. I often use pickle juice in my burger patties because they make the burger juicier and adds so much flavour. Pickle juice contains water, vinegar, sugar, mustard seeds, dill and a variety of spices.
garlic powder
Worcestershire sauce – optional.
salt and pepper
vegetable oil or cooking spray oil – for grilling.
hamburger buns – make your own easy homemade hamburger buns in under 3 hours with only 15 minutes of actual prep work. They are soft, fluffy, and airy.
toppings – mayonnaise, lettuce, tomato, red onions, pickles, and ketchup. These are my favourite toppings, but they are all completely optional. Feel free to top these burgers with whatever toppings that you like.
You will also need an indoor grill pan (if you are not using an outdoor grill) and a turner spatula to flip the hamburgers over.
HOW TO MAKE CLASSIC JUICY HAMBURGERS
1. Make the patties: In a large mixing bowl, add ground beef, breadcrumbs, cheddar cheese, parsley, pickle juice, garlic powder, Worcestershire sauce (optional), and salt and pepper. Stir well to combine. Shape the ground beef mixture into a firm ball. Cover the bowl with cling wrap and refrigerate for at least 1 hour or overnight. 2. Shape the patties: Transfer the ground beef mixture onto a large piece of parchment paper. Flatten the ground beef with your hands into a square that is ½-inch thick (approximately an 8×8-inch square). Use a 4-inch wide circular mold (or the rim of a round bowl) to cut out 4 hamburger patties. 3. Grill the hamburger patties: Brush oil over the grill pan and heat over medium-high heat for 3 minutes until the oil starts to sizzle and shimmer. Place patties spaced apart on the grill and cook for 5 minutes on each side until the internal temperature for the patties reaches 160 F. 4. Assemble the hamburgers: Toast the buns on the grill, if desired. On each hamburger bun, spread mayonnaise onto the bottom half. Top with a piece of lettuce and a grilled hamburger patty. Top the patty with sliced tomato, onions and pickles. Add ketchup on top and place the top half of the bun on top.
How to Make Burgers in a Skillet
If you don’t have a grill, make these burgers in a cast-iron skillet. Heat oil in the skillet over medium-high heat for 3 minutes until sizzling hot. Place patties on the skillet and cook for 3-5 minutes until nicely seared and starting to brown up the sides. Flip the patties over and cook for another 3-5 minutes, until the internal temperature for the patties reaches 160 F.
TIPS FOR MAKING CLASSIC HAMBURGERS
How to tell if the burger is cooked. A digital meat thermometer is very useful when grilling meat for checking doneness. Simply insert halfway inside the meat to get a quick measurement.
How to serve hamburgers. Serve warm with a side of crispy french fries or sweet potato wedges and a side salad. I love a good potato salad or a pasta salad with this.
How to freeze hamburger patties. You can freeze the uncooked hamburger patties for up to 3 months. Place them on a parchment lined baking tray and place in the freezer for an hour. Then, stack them up and layer small squares of parchment paper in between them. Store in an airtight ziploc bag and place back in the freezer. To use them, defrost overnight in the refrigerator and follow the recipe.
Make your own artisan hamburger buns. You can make your own easy homemade hamburger buns in under 3 hours with only 15 minutes of actual prep work. These buns are soft, fluffy, and so airy. Totally worth the extra effort.
INGREDIENT
Hamburger Patties:
1 lb. lean ground beef
¼ cup Panko breadcrumbs
¼ cup cheddar cheese, shredded
1 tablespoon parsley, finely chopped
2 tablespoons pickle juice (or cold water)
½ tablespoon garlic powder
½ teaspoon Worcestershire sauce (optional)
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon vegetable oil or cooking spray oil
Assemble the Burgers:
4 hamburger buns, sliced
¼ cup mayonnaise, divided
4 pieces of lettuce
4 slices tomato, ¼-inch thick
½ cup red onions, sliced
½ cup pickles, sliced
¼ cup ketchup
INSTRUCTIONS
Prepare the Hamburger Patties:
1. In a large mixing bowl, add ground beef, breadcrumbs, cheddar cheese, parsley, pickle juice, garlic powder, Worcestershire sauce (optional), and salt and pepper. Stir well with a spatula to combine everything together (or use your hands to press the ingredients together to evenly combine).
2. Shape the ground beef mixture into a firm ball. This helps the beef mixture bind together to yield firm patties. Cover the bowl with cling wrap and refrigerate for at least 1 hour or overnight.
3. Transfer the ground beef mixture onto a large piece of parchment paper. Flatten the ground beef with your hands into a square that is ½-inch thick (approximately an 8×8-inch square). You can also roll it out with a rolling pin.
4. Use a 4-inch wide circular mold (or the rim of a round bowl) to cut out 4 hamburger patties (¼ pound each). Add the scraps evenly amongst the 4 patties.
Grill the Hamburger Patties:
1. Brush oil over the grill pan and heat pan over medium-high heat for 3 minutes until the oil starts to sizzle and shimmer. Place patties spaced apart on the grill and cook for 5 minutes on each side until the internal temperature for the patties reaches 160 F. It takes about 10 minutes total.
Assemble the Hamburgers:
1. Slice the hamburgers and toast the slices on the grill, if desired.
2. On each hamburger bun, spread 1 tablespoon mayonnaise onto the bottom half of the bun. Top with a piece of lettuce and a grilled hamburger patty. Top the patty with 1 slice of tomato, 2 or 3 slices onions and sliced pickles. Add a tablespoon ketchup on the top half of the bun. Place the top half of the bun on top to assemble the hamburger.
3. Serve with a side of crispy french fries.
NOTES
1. How to check if the burger is cooked: A digital meat thermometer is very useful when grilling meat for checking doneness. Simply insert halfway inside the meat to get a quick measurement.
2. How to cook burgers in a skillet: If you don’t have a grill, make these burgers in a cast-iron skillet. Heat oil in the skillet over medium-high heat for 3 minutes until sizzling hot. Place patties on the skillet and cook for 3-5 minutes until nicely seared and starting to brown up the sides. Flip the patties over and cook for another 3-5 minutes, until the internal temperature for the patties reaches 160 F.
3. How to serve burgers: Serve warm with a side of crispy french fries or sweet potato wedges and a side salad. I love a good potato salad or a pasta salad with this.
4. How to freeze hamburger patties: You can freeze the uncooked hamburger patties for up to 3 months. Place them on a parchment lined baking tray and place in the freezer for an hour. Then, stack them up and layer small squares of parchment paper in between them. Store in an airtight ziploc bag and place back in the freezer. To use them, defrost overnight in the refrigerator and follow the recipe.
5. Make your own artisan hamburger buns. You can make your own easy homemade hamburger buns in under 3 hours with only 15 minutes of actual prep work. These buns are soft, fluffy, and so airy. Totally worth the extra effort.
Although we do not know where this well-known dish came from, we do know that it is a holiday showpiece that is not for the faint of heart. Brush the seared tenderloin with mustard to give it an extra layer of complexity. Feel free to use your preferred brand; we favor spicy mustards like dijon or spicy brown mustard.
If you’ve made the decision to prepare Beef Wellington for a dinner party or holiday meal, you’re in for a treat. We’ve broken down this dish step by step so you can serve this holiday centerpiece with all the flavor and no stress, despite the dish’s intimidating appearance. If you’re looking for a stunning dish that will almost certainly make your guests believe you’re an expert cook, try this one. This traditional dish is a no-brainer. Have guests who are vegetarian? Make our adorable mini beet Wellingtons to delight your guests.
First, what exactly is Beef Wellington?
The traditional British dish known as beef Wellington is said to have been created in the 1800s following the Duke of Wellington’s victory at Waterloo. In the middle of the 19th century, the celebratory dish became a classic and became a fancy dish at dinner parties and holidays. Traditionally, the dish consists of beef wrapped in puff pastry and baked in the oven, surrounded by pâté, mushrooms, and some kind of ham.
The Meat
We’ll start with the tenderloin, which is one of the best cuts of beef ever! Although beef tenderloin is extraordinarily delicious, it is not the most flavorful cut of beef available due to the lack of bones and marbling. As a result, we sear the meat first and season it generously (roughly 1 teaspoon kosher salt per pound). The Wellington’s overall flavor is significantly enhanced by browning the meat on all sides, including the ends.
The Mushrooms
Also known as the duxelle, are a super savory combination of mushrooms, shallots, and thyme. This combination takes beef tenderloin to a whole new level of umami, as if it already had enough. A word of caution: On this one, you really want to cook out as much moisture as possible, so don’t try to speed up the cooking process. When baking the Wellington, the mushrooms will continue to lose moisture, which could result in a soggy bottom.
The Prosciutto
In relation to soggy bottoms and how to avoid them, meet your new best friend: prosciutto! Prosciutto gives your tenderloin a little extra protection. In addition to providing a barrier against moisture, it enhances the already delicious meaty flavor. You can easily wrap your tenderloin evenly and evenly spread your duxelle by shingling a layer of prosciutto onto a layer of plastic wrap.
The Pastry
While some people prefer to make their own puff pastry for their Beef Wellington, we have discovered that store-bought puff pastry is not only much more convenient but also extremely delicious in this recipe.
Who made it? Please share your feedback in the box below!
Ingredients
1 (2 lb.) center-cut beef tenderloin, trimmed
Kosher salt
Freshly ground black pepper
extra-virgin olive oil, for greasing
2tbsp. Dijon mustard
11/2lb. mixed mushrooms, roughly chopped
1 shallot, roughly chopped
Leaves from 1 thyme sprig
2tbsp. unsalted butter
12 thin slices prosciutto
all-purpose flour, for dusting
14oz. frozen puff pastry, thawed
1 large egg, beaten
Flaky salt, for sprinkling
Directions
Step 1
Using kitchen twine, tie tenderloin in 4 places. Season generously with salt and pepper.
Step 2
Over high heat, coat bottom of a heavy skillet with olive oil. Once pan is nearly smoking, sear tenderloin until well-browned on all sides, including the ends, about 2 minutes per side (12 minutes total). Transfer to a plate. When cool enough to handle, snip off twine and coat all sides with mustard. Let cool in fridge.
Step 3
Meanwhile, make duxelles: In a food processor, pulse mushrooms, shallots, and thyme until finely chopped.
Step 4
To skillet, add butter and melt over medium heat. Add mushroom mixture and cook until liquid has evaporated, about 25 minutes. Season with salt and pepper, then let cool in fridge.
Step 5
Place plastic wrap down on a work surface, overlapping so that it’s twice the length and width of the tenderloin. Shingle the prosciutto on the plastic wrap into a rectangle that’s big enough to cover the whole tenderloin. Spread the duxelles evenly and thinly over the prosciutto.
Step 6
Season tenderloin, then place it at the bottom of the prosciutto. Roll meat into prosciutto-mushroom mixture, using plastic wrap to roll tightly. Tuck ends of prosciutto as you roll, then twist ends of plastic wrap tightly into a log and transfer to fridge to chill (this helps it maintain its shape).
Step 7
Heat oven to 425°. Lightly flour your work surface, then spread out puff pastry and roll it into a rectangle that will cover the tenderloin (just a little bigger than the prosciutto rectangle you just made!). Remove tenderloin from plastic wrap and place on bottom of puff pastry. Brush the other three edges of the pastry with egg wash, then tightly roll beef into pastry.
Step 8
Once the log is fully covered in puff pastry, trim any extra pastry, then crimp edges with a fork to seal well. Wrap roll in plastic wrap to get a really tight cylinder, then chill for 20 minutes.
Step 9
Remove plastic wrap, then transfer roll to a foil-lined baking sheet. Brush with egg wash and sprinkle with flaky salt.
Step 10
Bake until pastry is golden and the center registers 120°F for medium-rare, about 40 to 45 minutes. Let rest 10 minutes before carving and serving.
Are you afraid of a whole chicken? Be not so! Because it bakes on top of vegetables, you won’t have to worry about making any Easter side dishes. It’s surprisingly simple to make.
Ingredients
1 (3 1/2-lb.) chicken
Kosher salt
Freshly ground black pepper
1 yellow onion, cut into large pieces
3 medium carrots, peeled and cut into large pieces
2 stalks celery, cut into large pieces
1/2lb. baby potatoes, quartered
1 head garlic, halved
1tbsp. extra-virgin olive oil
3tbsp. melted butter
1 lemon
1 bunch fresh thyme
Directions
Step 1
Pat chicken dry and season all over with salt and pepper. Tie legs together and tuck wing tips under the body of the chicken. (If you have time, let rest in fridge for 1 hour, or up to overnight.)
Step 2
Preheat oven to 425°. Fill a 9″-x-13″ baking dish with onion, carrots, celery, potatoes, and garlic and toss together with oil and 1 teaspoon salt. Place chicken on top. Brush chicken all over with melted butter and stuff cavity with lemon and most of the thyme, reserving a couple sprigs for garnish.
Step 3
Roast until juices run clear and a meat thermometer inserted into the center of the thigh reads 165°, 50 minutes to 1 hour. Tent chicken with foil and let rest 15 to 20 minutes, then transfer to a cutting board and carve.
