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Roasted chicken is a timeless culinary classic that has captured the hearts and palates of food enthusiasts around the globe. Its golden-brown, crispy skin, paired with tender and juicy meat, makes it a dish that is not only satisfying but also incredibly versatile. Whether it’s a family gathering, a festive celebration, or a casual weeknight dinner, herb-roasted chicken can elevate any meal occasion into a memorable feast.

Herbal Lemon Thyme Shortbread

Discover the delights of making a savory herb-roasted chicken, a dish perfect for any occasion! This timeless classic features a golden, crispy skin and juicy meat, enhanced by fresh herbs like rosemary, thyme, and oregano. Learn how to select the best chicken, prepare it with an aromatic herb mixture, and master roasting techniques to achieve perfection every time. Elevate your meals with delightful side dishes and creative leftovers. Happy cooking!
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Ingredients
  

1 cup unsalted butter, softened to room temperature

1/2 cup powdered sugar

2 cups all-purpose flour

1/4 teaspoon fine sea salt

1 tablespoon fresh lemon zest (from about 1 medium lemon)

1 tablespoon fresh thyme leaves, finely chopped

1 teaspoon pure vanilla extract

1/2 teaspoon yellow food coloring (optional, for a vibrant presentation)

Instructions
 

Preheat the Oven: Set your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper or a silicone baking mat to prevent sticking.

    Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and powdered sugar together. Using a hand mixer or stand mixer set to medium speed, continue blending for about 3-4 minutes until the mixture is light, fluffy, and pale in color.

      Incorporate Flavorings: Gently fold in the lemon zest, finely chopped thyme leaves, and vanilla extract into the creamed mixture. If you're using food coloring, add it at this stage. Stir until all ingredients are well combined and evenly distributed.

        Mix the Dry Ingredients: In another bowl, whisk together the all-purpose flour and sea salt. Gradually integrate this dry mixture into the buttery mixture on low speed. Mix just until combined—be careful not to overmix; a few lumps are fine.

          Shape the Dough: Lightly flour a clean surface and transfer the dough onto it. Divide the dough into two equal portions. Roll each portion into a log roughly 1.5 inches in diameter. Wrap each log tightly in plastic wrap and place in the refrigerator for at least 30 minutes, or until firm to the touch.

            Slice and Arrange: Once the dough is chilled and firm, remove the logs from the refrigerator. Carefully unwrap each log and slice it into 1/4-inch thick rounds. Place the slices on the prepared baking sheet, ensuring there is space between each piece for even baking.

              Bake the Shortbreads: Transfer the baking sheet to the preheated oven. Bake the shortbread cookies for 12-15 minutes until the edges begin to turn lightly golden. Remember, the centers may look soft, but they will firm up as they cool.

                Cool the Cookies: After baking, take the sheet out of the oven and let the cookies cool on the baking sheet for 5 minutes. Then, transfer the cookies to a wire rack to cool completely.

                  Serve and Savor: Enjoy the cookies once they are fully cooled, ideally alongside a cup of your favorite tea or coffee. Relish the harmonious combination of herbal and citrus notes in each delectable bite!

                    Prep Time, Total Time, Servings: Prep: 15 minutes | Total: 1 hour (includes chilling time) | Makes: 24 cookies