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Perfect Roast Chicken

kept byNonie
recipe bybarefootcontessa.com
Notes: 

This is a variation on how I make my chicken. Roasting brings out the flavour better, in my opinion. We usually compliment it with a fresh salad or seasonal soup. If you're afraid the breast will dry, you can cook it breast down and be sure not to overcook. Use a meat thermometer if you aren't sure, an internal thermometer in the deepest part of the thigh should read 160 to 165 F. Then the bird can be removed and tented. Enjoy!

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Ingredients: 

1 (5 to 6 pound) roasting chicken
Himalayan sea salt
Freshly ground black peppercorn
1 large bunch fresh thyme
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons quality grapeseed oil
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges


Preheat the oven to 425 degrees. 

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers 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 oil 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, thyme, and grapeseed 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 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.

 

 

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