Ina Garten's 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 (rosemary also works)
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (¼ stick) butter, melted
1 large yellow 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:1. Preheat the oven to 425ºF.
2. Remove the chicken giblets and pat the outside of the chicken dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of 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 fennel in a roasting pan or 12-inch cast iron skillet. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan or skillet and place the chicken on top.
3. Roast the chicken for 1 ½ hours, or until the 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.
NOTE: The recipe calls for onion, fennel, and carrots, but there’s no reason you have to stop there. Go ahead and include other thick-cut root vegetables like parsnips, potatoes, or sweet potatoes. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:~2 hours |
Personal
Notes: |
Personal
Notes: While I was sad I didn't get to see my family on Thanksgiving, I was excited by the challenge of cooking a whole Thanksgiving meal just for me and Jack. I decided to make this chicken since it was just the two of us, and it was the best thing I have ever made. Every recipe I have tried since Thanksgiving is held up to the standard of Ina's chicken. And for the record, I had never roasted a whole chicken before and was shocked it came out so well on the first try. Is this recipe magic and foolproof? It might be!
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