Perfect Roast Chicken

Winter is one of those times of year when I love to have something cooking for a while that fills the house with an amazing cozy aroma. Chili, stew, soups-they all fit the bill. So does a fabulous roasting chicken.  I’ll let you in on a little secret. I have a serious mental aversion to touching cooked chicken on the bone-except for buffalo wings for some reason-so if I roast a chicken husband has to be home to help me out.  I don’t think he minds 😉 he gets to pick off as many bits as he likes. But I digress. I do not have an aversion to touching raw chicken. So……

Anyway, here’s the recipe for what really is the Perfect Roast Chicken. Crisp skin. Juicy meat. Look at that beauty!

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Perfect Roast Chicken

Ingredients:

  • 1 roasting chicken (5-6lbs)
  • Kosher salt
  • Freshly ground black pepper
  • 1 large bunch fresh thyme
  • 1 large lemon, cut in half
  • 1 head garlic, cut in half horizontally
  • 2-3 tbsp butter, melted
  • 1 large yellow onion, sliced thick
  • 4 carrots cut into 2 inch chunks
  • Olive oil

Instructions:

  1. Preheat oven to 425f.
  2. Remove the giblets, neck etc.. and put aside.  Rinse the chicken inside and out with cold water. Pat dry with paper towels. Check out your chicken for any feathers, large pieces of fat etc.. and remove.
  3. Liberally salt and pepper the inside of the chicken. Really load it up. Then put the thyme, lemon and garlic inside.
  4. Brush the butter all over the chicken. Liberally salt and pepper the outside then tie the legs together with kitchen string and tuck the wings under the body.
  5. Toss the veggies with olive oil and spread around the bottom of the pan.  Rest your chicken right on top of them.
  6. Roast for 40 minutes then reduce heat to 350 and cook until an instant read thermometer stuck into the thickest part reads 165. It will be about 90 minutes.
  7. Place the chicken and veggies on a tray and let them rest, covered with foil, for 15 minutes. Carve and serve.

You’ll want to keep the giblets, neck and carcass for stock. Just throw them all in a ziplock and put them in the freezer. Here is the recipe for the stock!! It’s delicious!

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Recipe adapted from Ina Garten.

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1 Comment (+add yours?)

  1. Trackback: Roasted Chicken Stock-Stove Top | Sparks from the Kitchen

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