It really is some seriously yummy roast chicken. I roast one almost every week in the hopes of having some leftovers for salads or wraps. That rarely happens. Most of the meat that’s left is minimal and mostly dark meat. But roast chicken night is so good. I’d like to say I skip the skin but it really is the best part so I almost always have a little piece. I can’t resist. Sometimes I change-up the ingredients to stuff the chicken, an orange instead of a lemon, maybe a different herb. I have this Bavarian seasoning mix that I sprinkle on the skin sometimes that adds a great flavor and no additional salt. I’ve also eliminated the butter and just lightly coated the bird with olive oil to reduce the fat. As far as the veggies roasting under your chicken, I’ve done it but not always. I find the veggies get very greasy from the oil and the bird so I opt to roast the veggies separate so that I can control the oil. It’s a great recipe and turns out delicious and moist every time. No gravy required.
- 1 (5 to 6 pound) roasting chicken
- Kosher salt
- Freshly ground black pepper
- 1 large bunch fresh thyme, plus 20 sprigs
- 1 lemon, halved
- 1 head garlic, cut in half crosswise
- 2 tablespoons (1/4 stick) butter, melted
- 1 large yellow onion, thickly sliced
- 4 carrots cut into 2-inch chunks
- 1 bulb of fennel, tops removed, and cut into wedges
- Olive oil
Preheat the oven to 425 degrees F.
Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers 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 butter 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, 20 sprigs of thyme, and 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 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.