Roast chicken may have been put on the map after Meghan Markle’s engagement, but this dish is a classic in my arsenal. Whether it’s a simple weeknight dinner for your family or a part of your next dinner party, you cannot go wrong! It may seem intimidating to roast an entire chicken, but fear not. The recipe is simple and requires a whole chicken and a few pantry staples. Once you have mastered the technique, it’s easy to play with different herbs and spices — think rosemary, lemon and garlic in the summer or leek, garlic and fennel in the winter. You can also add chopped vegetables beneath your bird for additional flavor and an instant side dish.
1, 5-6 pound whole chicken
Freshly ground pepper
1 large bunch fresh thyme
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb fennel, tops removed and cut into wedges
- Preheat oven to 425 degrees.
- Remove chicken giblets and rinse chicken inside and out. Remove any excess fat and pat the bird dry. Stuff the cavity with thyme, both halves of lemon and garlic. Brush the outside of the chicken with butter and sprinkle with salt and pepper. Tie the legs together with butcher string and tuck the wing tips under the body of the chicken. Place the onions, fennel and carrots into mixing bowl and toss with salt, pepper and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
- Roast chicken for 1 ½ hours, or until the juices run clear. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto platter and serve with roasted vegetables.