Perfect Roast Chicken

Total Time:
2 hr 10 min
Prep:
20 min
Inactive:
20 min
Cook:
1 hr 30 min

Yield:
8 servings
Level:
Intermediate

Ingredients
  • 1 (5 to 6 pound) roasting chicken
  • Kosher salt
  • Freshly ground black pepper
  • 1 large bunch fresh thyme, plus 20 sprigs
  • 1 lemon, halved
  • 1 head garlic, cut in half crosswise
  • 2 tablespoons (1/4 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
Directions

Preheat the oven to 425 degrees F.

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside 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. 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 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.


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Pairs Well With
Chardonnay

Rich, buttery white wine

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4.8 836
The first time I made this I charred the veggies too much and the chicken was a bit dry.   Since I have a dark roasting pan, I decided to try again and lowered the temperature to 400 and watched the doneness carefully and took it out after 1 and 15 minutes.   Wonderful!   Chicken perfect and a little bit of charring on the veggies which I wanted.  I also added a few potatoes (yukon golds) as others suggested.<br /> item not reviewed by moderator and published
So good, so easy.  Everything was perfect.  Did not have fennel so I used celery.  Will be making this on again and again. item not reviewed by moderator and published
This is the BEST roasted chicken ever!!!  I couldn't wait to make it and give my rating!!  I followed the recipe exactly, however, I did add russet potatoes, sweet potatoes and butternut squash and added 1/2 cup white wine to the vegetables (after I took the chicken out of the pan to rest) and then scraped up the yummy bits off the bottom of pan.....OMG!! the vegetables were so good!  I had never had fennel, but it was very good.  This was my first roasted chicken and I used a 5.25 lb. organic chicken...it was delicious!!  Next time I will try a kosher chicken.  I only use amish, kosher or organic, never the cheap on sale chickens...there's just no comparison.  Your house smells so good!!  Ina you're the best!!  Your recipes are always fantastic!! item not reviewed by moderator and published
If I could give this dish ten stars, I would do it.  it is absolutely the best roasted chicken i have ever made.  I followed the recipe to a tee, and it was wonderful.  My husband was carving the chicken, and neither he, nor I, could stop munching on it.  So very tender, even the breast meat!  We did not need a knife to eat this chicken.  Way to go, Ina! item not reviewed by moderator and published
<span>This looks so good, but I just can't seem to get the veggies right, even after three tries. The third time I put the veggies in 1/2 through and they still come out charred. Please tell me how to remedy this.  </span> item not reviewed by moderator and published
Easy and so delicious! The chicken was juicy and moist. This is my new favorite roast chicken recipe. I roasted a beat with the veggies and added potatoes as well. The only thing is the beat turned everything red :D So that was interesting, but they were still awesome! Thank you Ina! item not reviewed by moderator and published
I'm a huge Ina fan. Her recipies are flawless, except for this one. Maybe its operator error or maybe my oven is too hot but every time I make this dish the vegetables come out charred. Next time I'll try Adding the vegetables halfway through cooking the chicken. item not reviewed by moderator and published
nice and easy!! item not reviewed by moderator and published
Simply Delicious and oh so easy! Thanks Ina! item not reviewed by moderator and published
Excellent. Excellent. Thanks, Ina! item not reviewed by moderator and published
Hi Steven, I had the same issue. I have made this recipe many times and love it. I put some water in the pan before I place in the oven. Enough water to cover the bottom of the pan. I check as it cooks and add additional water if need be. The vegetables will have some char but not to much. Also, I use carrots, onions and I substitute the fennel with red potatoes. I cut them in larger pieces, this also helps. <br /> item not reviewed by moderator and published

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