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
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.