Sorry to disappoint in the picture department on this one, but I somehow only managed to grab one (believe it or not,) before the chicken was cooked. Mmmm…appetizing. Raw chicken picture. …and I’m claiming this is the PERFECT Roast chicken; because it really is….even though I don’t have a picture to show it’s golden deliciousness. Your just going to have to trust me on this one. Once you have the bird, you’ll only need a few ingredients to finish it off. WHOLE head of garlic, fresh thyme, some lemon, salt, and am I leaving anything out? Oh yes…butter. Make sure you have plenty of butter to slather over the entire bird before popping it into the oven for a couple hours.
It’s kind of funny. This is one of the easiest recipes to prepare, but it looks so fancy. I feel like super wife/mom when I pull out an entire roast chicken out of the oven surrounded by root veggies and herbs. I can (almost) guarantee your hubby will ask “what’s the special occasion?”…and if he doesn’t he’s probably thinking it. 😉 …especially after he tastes how moist and flavorful this chicken is. Go on…give it a try…you know you want to. Happy Martha-Stewart-feelin’-chicken-makin’-evenings-in-the-kitchen.
Love, Grey & Brianna
The Perfect Roast Chicken
1 (5 to 6 pound) roasting chicken
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
1/2 stick butter, melted
1 large yellow onion, thickly sliced
2 carrots cut into 2-inch chunks
2 Parsnips, peeled and cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges
Preheat the oven to 425 degrees F.
Remove the chicken giblets (save the neck to make stock, if you wish). Rinse the chicken inside and out. 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. Place the onions, carrots, parsnips, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the pan, and place chicken on top. Roast the chicken for 1 1/2-2 hours. 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.