This recipe by Ina Garten is simple and delicious. It will give you a PERFECT roasted chicken, sure to please any guest. View the full recipe and video at Foodnetwork.com

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Perfect Roast Chicken
Course Main Dish
Prep Time 20 minutes
Cook Time 1.5 hours
Servings
servings
Ingredients
  • 1 5-6 lb. roasting chicken
  • kosher salt
  • freshly ground black pepper
  • 1 bunch thyme plus 20 sprigs
  • 1 lemon halved
  • 1 head garlic cut in half crosswise
  • 2 Tbsp. butter melted
  • 1 large yellow onion hickly sliced
  • 4 carrots cut into 2-inch chunks
  • 1 bulb fennel tops removed, and cut into wedges
  • olive oil
Course Main Dish
Prep Time 20 minutes
Cook Time 1.5 hours
Servings
servings
Ingredients
  • 1 5-6 lb. roasting chicken
  • kosher salt
  • freshly ground black pepper
  • 1 bunch thyme plus 20 sprigs
  • 1 lemon halved
  • 1 head garlic cut in half crosswise
  • 2 Tbsp. butter melted
  • 1 large yellow onion hickly sliced
  • 4 carrots cut into 2-inch chunks
  • 1 bulb fennel tops removed, and cut into wedges
  • olive oil
Instructions
  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.
By | 2018-02-26T14:05:06+00:00 February 26th, 2018|Recipe|0 Comments