Sure buying the ingredients for this roast chicken may cost slightly more than buying a prepared rotisserie chicken from Costco, but I don’t think the Costco chicken has anything on this chicken’s crispy skin and flavor, SON! Added bonus!…You get to recreate an Ina Garten masterpiece that you know will turn out without flaws, because pretty much anything she creates turns into magic and fabulocity, just like her!!!
Whole Roasted Chicken
Courtesy of the Most Fabulous Domestic Goddess
1 (5-6 lb) roasting chicken
salt and pepper
1 large bunch of fresh thyme
1 lemon, halved
1 head of garlic, halved crosswise
2 Tbl stick of butter, melted
1 large onion, cut into wedges
1 bulb fennel, cut into wedges
4 carrots, cut into chunks
2 parsnips, cut into chunks
Preheat oven to 425 degrees.
Remove the giblets inside the chicken. Rinse both the inside and outside of the chicken thoroughly and pat the outside of the chicken completely dry. Remove any excess fat or pin feathers. Generously season the inside of the chicken with salt and pepper. Stuff the cavity with majority of the thyme, and both halves of the lemon and garlic. Brush the outside skin with butter and season with salt and pepper. Tie the chicken legs together and tuck the wings under the chicken’s body.
Place the remaining chopped vegetables (onion, fennel, carrots, and parsnips) in a roasting pan, along with the thyme, and lightly toss with olive oil, salt and pepper. Spread the vegetables evenly around the pan and place the prepared chicken on top.
Roast the chicken for about 1 1/2 hours, or until the juices run clear when a knife is inserted between the leg and thigh. Remove the chicken and vegetables and let sit for about 20 minutes under an aluminum foil tent before slicing and serving.