Perfect Roast Chicken

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I am embarrassed to admit that even though I've been cooking for years and consider myself a good cook, I had never roasted a chicken before. I saw Ina in Seattle last weekend and listened to her talk about this recipe in particular. I'm really glad I used it for my first attempt! I followed the recipe exactly with the exception of omitting the fennel (don't care for the flavor and adding new potatoes in its place. The chicken turned out so juicy that I had to use paper towels to mop up the juice before it ran onto the floor as I carved it! The veggies were perfectly cooked and not the least bit dry. I don't understand other reviewers who said that their veggies burned - I had plenty of liquid left in the bottom of the pan. Don't be afraid of the temp, just watch the bird carefully if you're worried and you should have "perfect" results.

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I have prepared this many times and wouldn't think of changing a thing! We have the dark meat the day I roast the chicken then a Southern Chicken Salad the next day! It is easy to get it ready for the oven and then relax while it is roasting. Thanks Ina for a real keeper.

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This was absolutely delicious. My family doesn't like thyme, so we omitted that, and still it was fabulous! I added some chicken broth and white wine to keep it from burning on the bottom. Our favorite chicken by far.

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This is really a great recipe for roasting chicken. Simple and straightforward without having to do any crazy steps to a delicious chicken. I have made this many times, and often find that the veggies are overcooked and burned from the amount of time it takes the chicken to roast. I think my roasting pan is a little large for a chicken, maybe meant just for a turkey and the veggies are too spread out in the pan. Last time I made it I made some changes. I did not use fennel, but I used carrots, onions and potatoes (no need to make an additional starch with potatoes mixed in. I made enough veggies to fill the pan which meant about two onions, six carrots and about 2 lbs of small new white potatoes quartered. The veggies were nicely caramalized and not inedible as they have been before. Good luck and don't skimp on the salt on the chicken, it might seem like a lot, but when roasting it really needs a good amount of salt! Thank Ina once again!!!

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Very good flavor, but you definitely need to add liquid to the bottom of the pan. I didn't and my veggies were kind of dry. Plus, there was no juice to use as a gravy. I wish I would have followed my own common sense and added water or chicken stock or wine. Then it probably would have been fabulous. Will make again, with this change. Also, do watch your chicken near the end of the time - it can go too far if you aren't careful or have a smaller bird.

Notes: I did not bother tying the legs together and couldn't get the wing tips to stay down. I did slide butter under the skin. I added three chopped potatoes and used a bag of baby carrots.I also used dried thyme because that was what I had, but did put fresh rosemary inside the bird. Omitted fennel because I do not like the flavor. Prep time was under 10 minutes.

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Wow! I followed the recipe EXACTLY as written and it lived up to the hype of "thee" perfect roast chicken. I will forever roast my chicken like this. Delicious!

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I have no words for this recipe. I want to go to the store & buy another chicken & do it all over again. That's how good it was. I used the recipe as a guide but added my own touches, just to use some items I had in the refrigerator (like roasted garlic oil. I rubbed the oil with some of the garlic onto the skin along with the butter. Also added butter under the skin as suggested by one of the other reviewers. The juices that collect during the resting process make a great gravy. Amazing!!! I definitely see why Jeffrey eats this once a week. How could you not!!! I'm in love!!! Thank you Ina!

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Another straight-forward, easy recipe by Ina! Perfectly roasted, seasoned & tender chicken... We have GE Monogram appliances so I used the 'convection roast' function on the oven and checked the chicken with a meat thermometer a little after one hour... Temp was at 175 degrees, we covered the chicken with foil, let it rest then dinner was served! Thanks for another great recipe Ina!

Ralph

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BEST RECIPE! and easiest! Iv made this a couple times and every time it has come out perfect. The last time I added more veggies and even raw broccoli, absolutely phenomenal! Even if you have never roasted a whole chicken before, like me the first time, follow direction and you will be pleasantly surprised :

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This is the best chicken I have had in a lonnnnnggg time!! It was very flavorful and juicy. I was unsure of the thyme, but it really worked well in this chicken recipe. "GREAT CHICKEN" thanks for this reciepe. :