Today's post I'd like to share my FAV Roasted Chicken Recipe!
This recipe comes from The Barefoot Contessa!
Super easy! Super Tasty! SUPER MOIST!
From reading the recipe you'll think the chicken will be dry - TRUST ME, its so moist!
My only suggestion: ADD MORE VEGGIES - the vegetables taste so yummy and the amount suggested in the recipe was too small for my hungry family!
If you prefer to watch Ina Garten (The Barefoot Contessa) cook this fabulous dinner - just click the roasted chicken!
Perfect Roast Chicken
Total: 2 hr 10 min Prep: 20 min
Inactive: 20 min Cook: 1 hr 30 min
Yield: 8 servings
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
1. Preheat the oven to 425 degrees F.
2. 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.
3. 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.
YUM!
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