Perfect Roast Chicken

Last night’s dinner from Chef Danny is one of our absolute favorites.  It is surprisingly affordable, but it takes over 2 hours to make so we only have it every so often.  It’s a perfect fall or winter meal and makes the house smell divine!

Note: Danny uses potatoes in place of fennel, all other changes to the recipe are in italics.

This recipe comes from the Food Network

1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
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
4-6 medium sized red potatoes

Olive oil

  1. Preheat the oven to 425 degrees F.
  2. Remove the chicken giblets.
  3. Rinse the chicken inside and out.
  4. Remove any excess fat and leftover pin feathers and pat the outside dry.
  5. Liberally salt and pepper the inside of the chicken.
  6. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic.
  7. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper.
  8. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
  9. Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh.
  10. Pull the chicken out of the oven with 35 minutes remaining (55 minutes into cooking) – You can adjust this timing for the vegetables anywhere between 30-45 minutes depending on amount and thickness of slices.
  11. Toss vegetables with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
  12. 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.


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