Perfect Roast Chicken Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
fresh rosemary
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
l large onion thickly sliced
4 carrots cut into 2 inch chunks
1 bulb of fennel, tops removed and cut into wedges
olive oil
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Directions: |
Directions:Preheat oven to 425º
Remove the chicken gibles. Rinse chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Libeally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, rosemary both halves of lemon and all the garlic. Brush the outside of the chicken with t. he butter and sprinkle again with salt and pepper. Tie 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, rosemary and 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 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 |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:20 minutes |
Personal
Notes: |
Personal
Notes: If browning too soon cover loosely with foil.
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