I am a HUGE Ina Garten fan. I learn so much just by watching her cooking show "barefoot contessa". I fold my laundry while watching this show with a piece of paper and a pen, so i can jot down her ever so helpful tricks and simple recipes. If I lived in the Hamptons I would try to become her friend:) She's classy and cool, and makes simple delicious food. As I folded the worlds largest mound of laundry a few weeks ago, I discovered this AWESOME recipe. Its healthy, easy and tastes incredible. It makes enough to feed a group or you can use the leftovers for chicken salad or soup. This is a must try!
see, I really do watch the show with a pen and paper :)
fresh from the yard...mmm
I put extra herbs on the top to make the skin really flavorful
taste test approved!
*next time I'll have a pic of the finished product...I was too hungry to take a pic, and it was quickly devoured :) I served the chicken and veggies next to a mixed baby green salad with apple, gorgonzola, and a homemade balsamic dressing.
- 1 (5 to 6 pound) roasting chicken
- Kosher salt
- Freshly ground black pepper
- 1 large bunch fresh thyme, plus 20 sprigs (I used rosemary)
- 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 (I used potatoes)
- 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.