This is THE BEST recipe for a roasted chicken and TOTALLY easy! I make this a lot. If you don’t like fennel, leave it out and substitute potatoes. I use about 3-4 small. What’s also great about this is you can use the left over chicken in another recipe the next day – like chicken salad!
Perfect Roast Chicken
Source: Barefoot Contessa (Ina Garten)
1 (5-6 pound) chicken
Salt & pepper
1 bunch of thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half
2 tablespoons butter, melted
1 large yellow onion, thickly sliced
4 carrots, cut into 2 inch chunks
1 fennel bulb (also the same as anise)
Preheat oven to 425.
Remove chicken giblets. Rinse chicken inside and out. Remove excess fat and leftover pin feathers and pat outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with bunch of thyme, both halves of the lemon, and all the garlic. Brush outside of the chicken with the butter and sprinkle again with salt and pepper. Tie legs together and tuck wing tips under body of chicken. Place onions, carrots and fennel in roasting pan and toss with salt, pepper 20 sprigs of thyme and olive oil. Spread around bottom of roasting pan and place chicken on top. Roast the chicken for 1 1/2 hours or until juices run clear when you cut between leg and thigh. Remove chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice chicken onto a platter and serve with vegetables.