Sunday Chicken

Growing up most of my Sunday's were spent at my Grandparents home. It just went with out saying or invitations being sent out, that Sunday after church all of my family would be at Meme & Dada Huber's house for dinner.....at the time it was something that I didnt think twice about or probably appreciate as much as I should have......in all honesty I think I really just assumed it was something all families did on Sunday's! However, now that I am older I realize what special memories my Grandmother cooked/baked up every Sunday Afternoon.........Sunday Lunches at Meme and Dada's have since passed, however this Roasted Chicken takes me right back. I think its a Perfect Lunch or Dinner to share with your loved ones!



Sunday Chicken

1. 5-6 lb Roasting Chicken
   



2. 2T Butter Melted




3. Kosher Salt
   



4. Your favorite Chicken Rub/Seasoning Salt, I use one that consists of pepper, paprika,season salt, garlic salt, brown sugar and cayenne.
   



5. 1/4 C Dry White Wine
   



6. 1/4 C Chicken Broth
   



7. 1 T Minced Fresh Thyme
   



8. Half a Lemon




9. Half an Onion, Quartered




10. 1 Head of Garlic, Seperated and Peeled




11. 2-3 Sprigs Thyme




12. 3-4 T Olive Oil




13. 7-8 Small Red Potatoes, Quartered

How to make it:

• Pre-heat your oven to 425, allow your chicken to rest at room temp. for about half an hour before baking.




• Rinse the chicken and pat dry with paper towels. Season the cavity with salt and pepper.





• Insert the Lemon, 4-5 Cloves of Garlic, Onion, and 2-3 Sprigs of Thyme inside the cavity.





• Tie the Drumsticks together using Kitchen Twine and bend the wings back and tuck under the drumsticks.




• Using a Basting Brush butter the skin evenly.





• Season the skin generously with your rub.





• In a large roasting pan toss the poatatoes and remaining garlic cloves in Olive Oil and season with salt and pepper.





• Mix together the Wine, Chicken Broth & Minced Thyme and pour into your roasting pan.





• I normally end up adding more Wine and Chicken broth to the Roasting pan because i like to make a dipping sauce with the remaining pan drippings.





• Roast in the oven for 1 1/2 hours basting every 20-30min. Let the chicken rest 5-10 min before carving.