Cast Iron Classic Roast Chicken with Lemon-Thyme Pan Sauce

Name: Cast Iron Classic Roast Chicken with Lemon-Thyme Pan Sauce
Yield: Serves 4
Ingredients: 1 (3 1/2- to 4-pound) whole chicken, giblets discarded; 1 tablespoon extra-virgin olive oil; Salt and pepper; 1 lemon, quartered; 1 shallot, minced; 1 cup chicken broth; 2 teaspoons Dijon mustard; 2 tablespoons unsalted butter; 1 1/2 teaspoons minced fresh thyme

Cast Iron Classic Roast Chicken with Lemon-Thyme Pan Sauce was pinched from <a href="https://www.americastestkitchen.com/recipes/9189-cast-iron-classic-roast-chicken-with-lemon-thyme-pan-sauce?sqn=6v38rkxhUyup8PCd6yVuGWSZ%2FTNhvR6O%2B4Ig4WOTvPU%3D%0A" target="_blank" rel="noopener">www.americastestkitchen.com.</a>

"Roast chicken is often described as a simple dish, but the actual process—brining or salting, trussing, and turning—is anything but easy...."

INGREDIENTS

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1 (3 1/2- to 4-pound) whole chicken, giblets discarded

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1 tablespoon extra-virgin olive oil

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Salt and pepper

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1 lemon, quartered

•

1 shallot, minced

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1 cup chicken broth

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2 teaspoons Dijon mustard

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2 tablespoons unsalted butter

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1 1/2 teaspoons minced fresh thyme

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