Thursday, April 24, 2014

Roast Chicken

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Roast Chicken

For Easter dinner at my Mom's last weekend, I made a Roast Chicken and it was so moist and flavorful. The Chicken I bought was expensive but organic, range free and antibiotic free, and it was worth the extra money I spent. I used a recipe from my guru Ina Garten (see links below), and made a few adjustments. I omitted Black Pepper since my Mom cannot eat it. If I were making this for Allen and me, I would add lots of Black Pepper, so I include it below. I did not use Fennel since I do not like it, but if you love it, just add 1 bulb of Fennel, remove the tops and cut into wedges. I like licorice candy but for some reason cannot enjoy Fennel. I added a bunch of fresh Rosemary to stuff inside the cavity with the other ingredients, because I love this herb with Chicken. I also think Rosemary and Thyme pair perfectly together when it comes to Chicken and Turkey and gives it more flavor. If you love Chicken as much as I do, give this recipe a go for your family dinner. It takes a short amount of prep time, is fail proof if you follow all the steps below, and simple to do. 

1 (5 to 6) pound Chicken

Kosher Salt

Black Pepper

4 tablespoons Butter

1 large bunch fresh Thyme, plus extra sprigs for the pan

1 large bunch fresh Rosemary

1 large Lemon, cut into 4 quarters

10-12 cloves of Garlic, peeled

1 large yellow Onion, cut into wedges

5-6 Carrots, cut into 2-inch pieces

Olive Oil

Slice the Lemon into 4 quarters.

Take Garlic cloves and peel. Leave them whole.

Slice a large yellow Onion into wedges.

With a peeler, take off top layer of Carrots and cut into 2-inch pieces.

Melt Butter in microwave or pan. Put aside for now.

Preheat oven to 425 degrees.

Remove Giblets from Chicken and rinse it inside and out. Pat Chicken dry with paper towels.

In a roasting pan with rack place the Onions and Carrots. Take about 2 tablespoons of Olive Oil and coat Onions and Carrots, and season with Salt and Pepper. Add sprigs of Thyme around the pan.

Place Chicken in roasting pan.

Liberally Salt and Pepper the cavity of the Chicken.

Take bunches of Thyme and Rosemary, Lemon, and Garlic and stuff into the cavity.

Take melted Butter and brush the outside of the Chicken making sure you coat it entirely.

Add a liberal amount of Salt and Pepper.

Tuck the wing tips under the body of the Chicken.

Roast Chicken for 1 ½ hours uncovered in the middle rack of your oven.

The Chicken is cooked when it reads 165 degrees.

Remove Chicken and Veggies and place on a platter. Cover with aluminum foil for 20-25 minutes.

Serve and enjoy!

For Ina Garten’s Perfect Roast Chicken, please visit:

Watch Ina Garten's Perfect Roast Chicken:

-Sophia/Two Frys

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