“That is some darn good chicken—just delicious!”
Prep Time::15 mins
Cook Time:: 1 hr 40 mins
Rest Time::15 mins
Marinate Time:: 1 hr
Total Time:: 3 hrs 10 mins
Servings::6 (serving size: about 6 oz. chicken )
Ingredients
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MARINATED CHICKEN
1 lemon, quartered, plus lemon slices for garnish
1 (4 to 4 1/2 pound) whole chicken, patted dry
1/4 cup freshly squeezed lemon juice
1 tablespoon grated lemon zest
1/4 cup soy sauce
1 tablespoon hot sauce
1 tablespoon ketchup
1 tablespoon onion powder
1 teaspoon dried thyme
1 teaspoon kosher salt
1/4 teaspoon liquid smoke
1 teaspoon Dijon mustard
DRY RUB
1 tablespoon onion powder
2 teaspoons kosher salt
2 teaspoons smoked paprika
1 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon garlic powder
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
Fresh thyme leaves
Directions
Gather all ingredients.
Dotdash Meredith Food Studios
Prepare the Marinated Chicken: Place lemon quarters inside chicken cavity; put chicken in a large resealable plastic bag. Stir together lemon juice, lemon zest, soy sauce, hot sauce, ketchup, onion powder, thyme, salt, and liquid smoke in a medium bowl until combined.
Dotdash Meredith Food Studios
Pour lemon juice mixture over chicken in the bag. Let marinate at room temperature for at least 1 hour or refrigerate for up to 16 hours. Remove from refrigerator, and bring to room temperature before roasting, about 1 hour.
Dotdash Meredith Food Studios
Preheat oven to 400 degrees F (200 degrees C). Remove chicken from marinade, and discard marinade. Pat chicken dry, and evenly brush Dijon mustard on chicken.
Dotdash Meredith Food Studios
Prepare the Dry Rub: Stir together onion powder, salt, smoked paprika, black pepper, thyme, garlic powder, cloves, and nutmeg in a small bowl. Sprinkle dry rub evenly over chicken, firmly pressing to adhere. Tuck wing tips behind shoulders. Tie legs together with kitchen twine. Place chicken, breast side up, on a wire rack set inside a large-rimmed baking sheet.
Dotdash Meredith Food Studios
Bake in the preheated oven at 400 degrees F (200 degrees C) for 20 minutes, uncovered, then loosely cover with foil. Continue baking until chicken is cooked through and a thermometer inserted into thickest part of chicken breast 160 degrees F (71 degrees C), 1 hour 20 minutes to 1 hour 30 minutes, rotating chicken front to back halfway through.
Dotdash Meredith Food Studios
Remove from oven and place chicken on a cutting board; let chicken rest for 15 minutes.
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Carve chicken and garnish with lemon slices and fresh thyme leaves.
Dotdash Meredith Food Studios