Perfect Roast Chicken - 8 servings
Our meal was on the table in just over two hours, from preparation to table.
1 (5 to 6 pound) roasting chicken
Kosher Salt
Freshly ground black pepper
1 large bunch fresh thyme, plus
20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick)
butter, melted
1 large yellow onion, thickly
sliced
4 carrots cut into 2-inch
chunks
1 bulb of fennel, tops removed,
and cut into wedges
Olive oil
Preheat the oven to 425 degrees F.
Remove the chicken giblets. Rinse the chicken inside and out, and then pat the outside dry.
Liberally salt and pepper the inside of the chicken.
Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic.
Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
Roast the chicken for 1-1/2 hours, or until the juices run clear when you cut between a leg and thigh.
Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes.
Slice the chicken onto a platter and serve it with the vegetables.
This was a great meal. I have been a fan of Ina Garten, and watched her show on the food channel for many years. I have also purchased a few of her recipe books at various times. Whenever I have tried any of her recipes, they have turned out well.
We made a few changes. I had no fresh thyme so dried thyme was sprinkled into the cavity, and over the veggies.
I didn't have a fennel bulb but we had the potatoes, carrots and onion. If you enjoy those three vegetables, it is a great combination for this dish but you can obviously use your favorites.
Our chicken was smaller and took less time to cook.
We have leftovers and we thought a chicken salad tomorrow would be nice.
Thanks for looking and have a great week.
Chicken is such a versatile meat isn't it? I no longer eat it, but himself loves it so it is often served here.
ReplyDeleteThanks EC, yes it is. I am putting more meatless meals into our week now.
DeleteYUM! Comfort food to the max!
ReplyDeleteThank you Ginny, very true :)
DeleteSounds good.
ReplyDeleteWe had a baked chicken for dinner last evening, I stuffed my chicken with herbs, bread crumbs, onion, garlic and a bit of butter - was lovely and did baked potatoes with other boiled veggies..
Thanks Margaret, that sounds delicious!
DeleteThat's a good one!
ReplyDeleteThank you Cloudia :)
DeleteDelicious!
ReplyDeleteThanks Martha :)
DeleteYum
ReplyDeleteThanks Rue :)
Deletelooks good and chicken salad sounds even better
ReplyDeleteThanks Sandra :)
DeleteLooks tasty!
ReplyDeleteThanks William :)
DeleteI too love Ina's recipes, Denise! Her roast chicken is delicious and your idea of chicken salad with the leftover meat is perfect. It's one of my favorite things to do as well! Have a lovely Monday.
ReplyDeleteThank you Martha Ellen. Always look forward to a non-fuss day in the kitchen and also look forward to that chicken salad :) You have a lovely Monday also.
DeleteI have not roasted a chicken in years. I prefer to roast cornish game hens and stuff them with orange wedges. One hen per person. Yummy.
ReplyDeleteThat sounds delicious Gigi :)
DeleteI've always had the best results with Ina's recipes. I have several of her cookbooks on my shelves. Hope you have a good week!
ReplyDeleteI never seem to have a recipe that turns out differently with Ina's recipes. Thanks Ellen, you have a good week also :)
DeleteHuby doesn't like chicken. It's so sad.
ReplyDeleteMy father didn’t like chicken either :)
DeleteThis sounds wonderful... AND would you believe I have thyme in my garden that my brother planted a long time ago? Hmmmm...
ReplyDeleteHome-grown thyme, how wonderful! :)
Delete