Roast Chicken Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Five to six pound chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, cut in half
1 head garlic, cut in half crosswise
1/4 stick of butter, melted
1 large yellow onion, thickly sliced
5 stalks of celery, cut into 3 inch pieces
8 carrots, cut into 3 inch pieces
Olive oil
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Directions: |
Directions:Preheat the oven to 425º.
Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers. Pat the chicken outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of the 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 celery 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. Remove the chicken and vegetables to a platter and cover with aluminum foil for 20 minutes. Thicken the pan drippings with flour and water to make a sauce. Slice the chicken and serve with the sauce and vegetables. |
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Number Of
Servings: |
Number Of
Servings:8 |
Personal
Notes: |
Personal
Notes: I make this for Sunday dinner. I often do not like roasted chicken, but this is very moist and succulent.
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