Perfect Roasted Chicken Recipe
Ingredients:
- 1 whole roasting chicken (5-6 pounds)
- Kosher salt
- Freshly ground black pepper
- 1 large bunch of fresh thyme (plus 20 extra sprigs)
- 1 lemon, cut in half
- 1 garlic bulb, halved crosswise
- 2 tablespoons of melted butter (1/4 stick)
- 1 large yellow onion, sliced thickly
- 4 carrots, cut into 2-inch pieces
- 1 fennel bulb (tops removed), cut into wedges
- Olive oil
Instructions:
- Preheat your oven to 425°F (220°C).
- Prepare the chicken by removing the giblets and rinsing it inside and out. Pat it dry and trim any excess fat. Generously season the inside of the chicken with salt and pepper. Stuff the cavity with a bunch of thyme, lemon halves, and garlic.
- Coat the outside of the chicken with melted butter, then sprinkle it with additional salt and pepper. Secure the legs with kitchen string and tuck the wing tips under the body.
- In a roasting pan, arrange the onions, carrots, and fennel. Toss them with olive oil, salt, pepper, and the remaining thyme sprigs. Spread the vegetables out and place the chicken on top.
- Roast the chicken for about 1 1/2 hours, or until the juices run clear when cutting between the leg and thigh.
- Once done, transfer the chicken and vegetables to a serving dish, cover it with aluminium foil, and let it rest for 20 minutes.
- Carve the chicken and serve it with the roasted vegetables.
Enjoy your perfectly roasted chicken!
Nutritional Analysis (Per Serving)
- Serving Size: 1 of 8 servings
- Calories: 615
- Total Fat: 44 g
- Saturated Fat: 13 g
- Carbohydrates: 13 g
- Dietary Fiber: 4 g
- Sugar: 4 g
- Protein: 41 g
- Cholesterol: 203 mg
- Sodium: 994 mg
