3 Videos | Photo: Perfect Roast Chicken Recipe
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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By namu5264
on February 03, 2012
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Awesome! Delicious crispy skin. I hate fennel so I added beets and turnips instead. Having the extra vegetables in the pan seemed to keep them from burning. Try this, you won't be disappointed!
By chris.annette.m...
Holland,MI
on February 03, 2012
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This was the best roast chicken I have ever made. It was very moist. The vegetables on the bottom had excellent flavor to them. This will be my go to recipe for roast chicken.
By abarlow_9534731
san ramon, CA
on January 30, 2012
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Moist and delicious. We added sweet potatoes, sliced thick enough not to burn, and the sweetness was a nice complement to the chicken. We also threw in some sliced Brussels sprouts toward the end.
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