Perfectly Roasted Chicken

This chicken recipe is inspired by Ina Garten.  Roasting chicken is so easy and the chicken so flavorful that I usually roast two chickens at a time.  One chicken becomes that nights dinner; the second chicken I pick the meat off the bones and put in the freezer for quick meals later.  I don’t like to waste any thing when I cook, so I also use the bones to make a delicious and flavorful chicken stock that I can also freeze for later use.  The pan drippings from this recipe make excellent pan gravy to drizzle over the chicken meat or mashed potatoes.

Preheat oven to 425*

2 (5-6 pounds each) chickens

Large bunch of fresh thyme (or 2 Tbsp. dried thyme)

2 Lemons, quartered

2 Whole heads of garlic, sliced in half legnthwise

2 Large onions, sliced

1/4-1/2 C. Melted butter

1/2  Small package of baby carrots

2 Bulbs of fennel, sliced

Olive Oil

Salt and Pepper

Rinse chicken inside and out and pat dry.  In a large roasting pan place the carrots, onions, fennel and 20 sprigs of thyme (or approximately 1 Tbsp. dried).  Toss salt and pepper in with the veggies and drizzle with olive oil.  Liberally salt and pepper insides of the chickens.  Stuff cavity with lemon, garlic, and thyme.  Brush melted butter over the outsides of the chicken and place on top of veggies in roasting pan.  Roast chicken uncovered for 1 1/2-2 hours, or until joints move easily and juices run clear (chicken should be 160* when removed from the oven, it will continue to cook a little while it is resting).  Remove chicken from roasting pan to a large platter and let rest under a foil tent for about 20 minutes.  Remove caramelized veggies to a serving bowl and cover with foil to keep warm until serving.

Pan Gravy:

2 Tbsp. flour

2 Tbsp. butter (or fat from pan drippings)

1 C. pan drippings, fat skimmed off (if you don’t have enough liquid you can use prepared chicken stock)

In a skillet add fat (butter or fat from pan drippings) and cook until flour is completely incorporated and smooth.  Add pan drippings slowly and whisk until mixture comes to a boil and thickens.  I like to add a little ground sage and nutmeg to my gravy.  Taste and season with salt and pepper as needed.



Published in: on March 7, 2011 at 12:05 PM  Comments (5)  

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5 CommentsLeave a comment

  1. This roasted chicken recipe sounds absolutely delish! I definitely loved reading this recipe. Wonderful post.

    • Babygirl, I am so glad you enjoyed the post! Thank you for taking the time to stop in for a look and for taking time to comment. =)

      Happy Eating!

  2. This recipe was so delicious! The taste really permeated throughout the chicken and it was so moist. My family ate all of it, including leftovers 🙂 which is some kind of record…usually I am pushing them to even try leftovers.

  3. I’m glad you enjoyed the chicken recipe! There is something about roasting chicken…. the smell permeating the house is comforting. I love making chicken soup from this recipe with the left over bones and chicken. I have also been known to pick off what ever chicken is left after we devour it for dinner and put it in the freezer for future recipes that call for cooked chicken. 🙂

    • We made this again and used the leftover chicken for chicken soup. The hint of lemon in the chicken made a nice flavor in the soup 🙂

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