THE PERFECT ROAST CHICKEN
Serves: 6
THE PERFECT ROAST CHICKEN
Ready in: 1 H & 30 MTotal time: 1 H & 30 M
Succulent, savory, tender, juicy, and comforting. need I say more!
Ingredients
- 1.5 lbs. roasting chicken
- Kosher salt & freshly ground black pepper
- 2 large bunches fresh thyme
- 1 lemon, cut in quarters
- 2 dozen garlic cloves, peeled
- 2 tablespoons unsalted butter, room temperature
- 1 large yellow onion, peeled & thickly sliced
- 1 large red onion, peeled & thickly sliced
- 4 carrots, peeled and left whole
- 4 parsnips, peeled and cut in half lengthwise
- 2 bulbs of fennel, tops removed & bulb sliced medium thickness
- 10 baby red or white potatoes, halved
- 3 tablespoons good quality olive oil
Instructions
- Preheat the oven to 425 degrees F. Rinse the chicken inside and out. Liberally salt and pepper the inside of the chicken; Stuff the cavity with one bunch of thyme, the lemon quarters and 12 cloves of garlic. Using your fingers, coat the outside of the chicken with the butter and season with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
- Place the sliced onions, carrots, parsnips, fennel, potatoes and the remaining 12 cloves of garlic in a large roasting pan. Toss with salt, pepper, 1 bunch of thyme and a few tablespoons of 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 puncture the thigh area. Remove the chicken to a platter and cover with aluminum foil to rest for about 10 minutes (The juices will re-circulate and you will enjoy a moister bird.). Slice the chicken onto a platter and serve it with the vegetables from the roasting pan.
- Chef's Tip: Roasting two chickens at once leaves plenty of leftovers for salads and sandwiches!