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
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
- 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.
- Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh.
- 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.
- 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.
- 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.