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Perfect Roast Chicken Recipe

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

Contributor:  
Contributor:  
Giovanna Polito

Category:
Category:

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

Directions:
Directions:
Preheat oven to 425
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

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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