Perfect Roast Chicken

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So good and so easy. I love the fennel. Next time I will add more. My family ate it up! Cooking time was perfect. In the oven for 90 minutes, 20 minutes rest time.
Thanks Ina!

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This my absolute favorite roast chicken recipe!! But, I have NEVER seen a 5-6 lb. chicken!

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Such a super recipe. Great flavor that is subtle enough to let the taste of the chicken shine through. The only complaint I have received has been from my ex who got a bit of a sprig of thyme in a mouthful and made a fuss about it, but he was sort of a foodie wimp anyway. I don't grow thyme and it's expensive so since then I've been using ground thyme, still tastes great.

One other caveat -- great explanation of why to truss, but you don't need twine! Just cut a little slit in each side of the fatty membrane around the back end and tuck the ends of the legs through. There are several other methods to truss without twine, just Google it.

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Tried this recipe and it was amazing with such nice flavor. Thanks Ina

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Before finding this recipe, I usually just rubbed my chicken with salt and pepper and brushed with melted butter every 30 minutes. However, this recipe brings it to a whole new level! The chicken is juicy and flavorful and my fiance loved it. The garlic, thyme and lemon really do go well together. I added celery and russet potatoes instead of fennel. Half way through, I still brush with garlic infused melted butter. Amazing!

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Just made this, and it is fabulous! I substituted small russet potatoes (quartered for the fennel. It WAS perfect! And the aroma in my kitchen is heavenly.

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This was so easy and soooo delicious. I didn't have fennel or garlic, or fresh thyme, so I used thyme from the spice rack and garlic powder. I roasted carrots, onions, and grape tomatoes alongside .... Yum! I took a chance and baked russet potatoes alongside the roasting pan, and they came out perfect. This was a great "1pot" meal. Ina, you are simply the best. Thank you!

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the chicken was extremely moist and flavorful. I do have a question. I heated my oven to 425, followed the instructions to the T and used a glass 9x13 pan. The chicken was a tiny bit underdone near the thigh/leg joint and some of the vegetables in the bottom of the pan were burnt. Anyone have any ideas for fixes? Thanks

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This one of my wife's favorite Friday night dishes. Single pot/pan and 2 hours (specifically: Once the bird goes in Dinner is done in 1hr and 40 minutes and you've got a meal that just is incredible.

Original recipe is good... though I substituted the fennel with potatoes.

Suggested modifications:

- Add some chicken broth to the bottom of the pan prior to cooking (about 1 cup especially if using potatoes -> Just helps to evenly cook

- Be sure to season under the skin on the breast meat. Did not do this the first trial = bland breast meat

- Shake up the seasoning! As wonderful a trio as salt, pepper, and thyme is, branch out and choose your favorite bbq dry rub, or make your own blend. The cooking method is tasty regardless, all your doing is adding more to the joy.

- No lemon? Insert an Onion squirted with lemon juice

- After cooking , gently squeeze the lemon from inside the chicken over the veggies. Adds a nice subtle twang to the wonderful rich flavors.

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Wonder how you can criticize a recipe when you didn't follow it??? Follow Ina's directions exactly and this recipe will make you a star!