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Perfect Roast Chicken

December 5, 2008 at 2:04 pm | Posted in Daring Bakers, Dinner | 3 Comments

Now I know calling this perfect roast chicken is a “loaded” title, but I swear! With this recipe (from Miss lovely Garten) you CAN’T go wrong! I love dishes that you prep in less than ten minutes, shove into the oven and then feast until your hearts content! And that is perfectly what this is!

Ah perfection, the desire to obtain it runs in my veins, but thankfully cooking is not something that requires perfection. Now baking on the other hand… πŸ˜€

I roasted the chicken stuffing it with lemon and garlic heads, and accompanied the roasting excitement with carrots, sliced onion and wedges of fennel (which is an intriguing new ingredient for me!). I made potato puree for a thanksgiving feast this weekend and had tons of it leftover! It went great with the savory meal. See more below!

Ingredients:

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

Directions:

1) Preheat the oven to 425 degrees F.
2) 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.
3) 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.
4) Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
5) 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.
6) Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh.
7) Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes.
8 ) Slice the chicken onto a platter and serve it with the vegetables.

So it turns out that this meal proved to be much more tasty on the second day! We ate about three servings the first night and then I put it in a big pyrex and cooked it at 300 for about two hours (ahem..late dinner date 😑 ) to heat it up and the potatoes had gotten a nice crust and the flavors from the chicken pieces and vegetables all melded into one! Delish!

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3 Comments »

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  1. Sounds like a real Sunday dinner. A perfect roast chicken method is a great thing to have up your sleeve. And I love the idea of roasting fennel with the other vegetables.

  2. Looks so good. Nothing like roasted chicken with all those aromatics that you used.

  3. looks delicious!


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