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Roast Chicken Recipe

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This recipe for Roast Chicken is from Back In Time, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4-6 lb. whole Chicken
2 Lemons
2 Onions
1 Fennel Bulb
4 large Carrots, sliced into 2 inch pieces
Fresh Thyme - 10 sprigs
Salt
Pepper
Olive oil
5 cloves Garlic, peeled
Directions:
Directions:
Preheat oven to 400 degrees.

Remove giblets from inside the chicken and wash chicken inside and out, pat dry.

Wash lemons and cut into quarters. Cut one onion into quarters. Place the quarters of the onion and of the 1 lemon inside the chicken, salt and pepper inside liberally and add the garlic and thyme sprigs. Rub outside of the chicken with olive oil, salt and pepper. Tie the legs together with kitchen twine.

Cut off the top of the fennel bulb and cut bulb into wedges and put into bottom of roasting pan with the carrot pieces. Slice remaining onion and place the slices and the remaining quartered lemon into roasting pan. Add some olive oil, salt and pepper and toss the vegetables together.

Place the prepared chicken on top of the vegetables and roast for 1 1/2 hour or until the juices run clear when you slice between the leg and the thigh.

Remove the chicken and vegetables and place on a platter and cover with foil. Allow to rest for 15 or so minutes, then carve the chicken and serve.
Number Of Servings:
Number Of Servings:
4-8
Preparation Time:
Preparation Time:
2 hours

 

 

 

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