Perfect Roast Chicken

Originally posted two years ago today!

If you have never roasted a chicken before, you HAVE to try this. Don't be intimidated...I promise you can do it! I buy the organic chickens that come with the twine already wrapped around the wings & the legs (meaning that the innards are already removed!), and just follow the directions. It is so delicious, and the smell of a chicken roasting is divine. The roasted veggies come out tasting amazing...especially the fennel. After we've thoroughly enjoyed the chicken, I throw the leftover bones & skin in the crockpot and make 100 Days of Real Food's Overnight Chicken Stock. It makes about 10-12 cups of chicken stock that you can use for soups, casseroles, etc. It freezes really well, and it tastes so much better than canned or boxed chicken stock. If you are new to cooking or have been doing it for years, you will find that both of these recipes will leave you completely satisfied with the food and with your cooking. :)

1 (5 to 6 lb) whole chicken (I always l like to use organic)
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 T butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-in pieces
1 bulb fennel, tops removed, cut into pieces
Olive oil

Ina Garten's complete recipe found HERE.

Happy Cooking!

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