There’s something about a late afternoon on Sunday that calls for a roast. Early dinner with family and plenty of leftovers for the next day – that’s definitely a few of its draws.
I’ve tried quite a few chicken roast recipes and always come to the conclusion that Ina Garten’s recipe is the best. This recipe produces that perfect chicken – moist on the inside with crispy brown skin.
- 1 (5 to 6 lb) roasting chicken
- freshly ground black pepper
- coarse salt
- 1 large bunch fresh thyme, plus 20 sprigs
I used 1 tbsp herbs de province instead
- 1 lemon, halved
- 1 head garlic, cut in half crosswise
- 2 tbsp (1/4 stick) butter, melted
- 1 large yellow onion, thickly sliced
- 4 carrots cut into 2-inch chunks
- 1 turnip or other root vegetable, cut into wedges
- 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 at 425F for 15 minutes and leave for another 15 minutes for each lb of weight, 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.