Growing up I was a picky child, but like any kid, I was expected to eat anything that was put in front of me. I often didn’t care for whatever the meal was but I put on my big girl pants and ate it all up, thankful that we had food on our plates. One of the more memorable dislikes for me was holiday food. I hated turkey and ham. The staples of Thanksgiving and Christmas!! Year after year as long as I put 1 slab of something meaty on my plate, I was left alone to gorge on rolls, mashed potatoes, and green bean casserole.
I don’t quite remember when the transition from hate to “I seem to enjoy this” happened but turkey grew on me. So much so that I would whine and wander grocery stores (yes as an adult) because I couldn’t find a turkey anywhere unless it was holiday season. Finally I gave up on that task since it seemed impossible and I don’t have a deep freeze in my tiny apartment to buy in bulk. And then, my grocery store started stocking fresh young whole chickens. *insert angelic music here*
Now that I had access to a large stock of chickens, I could start experimenting so that I could perfect a bird recipe. This roasted lemon thyme chicken recipe has all the staples: some citrus, some strong herbs, savory onions, and garlic. It’s so simple to throw together. I actually tried it out on a honker of a 20 pound turkey for Christmas and it was a hit! This recipe is simple, it’s hearty, it’s filling, and it’s even Whole30 approved! Put it together in one pan and roast away to perfection.