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Roast Chicken Recipe

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This recipe for Roast Chicken, by , is from The Anderson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sherri Ruggiero
Added: Sunday, March 19, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 reasting chicken( I think Butterball is best in this recipe)
salt, pepper
2 bunches fresh thyme
1 lemon
1 head garlic cut in half crosswise
2 T. butter, melted
1 large onion
4 carrots cut into 2 inch chunks
6-8 smallest size red potatoes
1 bulb fennel, tops removed, cut into wedges

Directions:
Directions:
Preheat oven to 425. Rinse and salt and pepper the inside of the chicken. Stuff with half of the thyme, the lemon, and the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with string and tuck the wing tips under. Place the onions, carrots, potatoes, and fennel in a roasting pan. Toss with salt, pepper olive oil and the rest of the thyme. Place the chicken on top and roast for about 1 1/2 hours or until the juices run clear.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
20 minutes plus cooking time
Personal Notes:
Personal Notes:
This is the best roast chicken I have ever had. I always make two at a time so we can have leftovers.

 

 

 

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