in the kitchen.
10:44:00 PM
Kory and I have been working on eating more healthily lately (which for us mostly means getting on a more regular eating schedule). I'm a very off-the-books kind of cook. I don't own any teaspoons or tablespoons, I'm just an eyeball-it kind of person - something I get from my mom. I loved this roast chicken recipe because I was able to wing most of it.
The base recipe belongs to Ina Garten but I added rosemary and sage to the bundle of spices inside the chicken and used baby carrots instead of large carrots. I didn't have fennel so I did red potatoes instead (and I would do it again). And I didn't cover it at the end, we just went straight to eating. Even if you're not big into cooking, this is a recipe you can handle (just do yourself a favor and have your butcher remove the giblets from your chicken or be sure to remove them before you put it in the freezer).
The base recipe belongs to Ina Garten but I added rosemary and sage to the bundle of spices inside the chicken and used baby carrots instead of large carrots. I didn't have fennel so I did red potatoes instead (and I would do it again). And I didn't cover it at the end, we just went straight to eating. Even if you're not big into cooking, this is a recipe you can handle (just do yourself a favor and have your butcher remove the giblets from your chicken or be sure to remove them before you put it in the freezer).
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
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.
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
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.
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