Perfect Roast Chicken

29 Dec


The weather is certainly catching up with the calendar. Although we haven’t had any snow recently (well except that freak snow storm earlier this fall), the temperatures are struggling to move up and with the wind, its freezing! Last night, I wanted to make a nice classic / comfort meal for DH. I have been meaning to make a roasting chicken again; especially after the ones I made for the dinner party turned out so good! Last night I browsed through all the cook books I had for a recipe using the ingredients I had on hand so I wouldn’t have to run out to the store. I found the Barefoot Contessa recipe for “Perfect Roast Chicken”. Perfecto!! I had everything on hand too!

This recipe didn’t disappoint. The chicken was moist and loaded with flavor. If I had some oranges on hand, I would have stuffed the chicken with those too!


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


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.

Recipe from:


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