You Can Roast an Entire Chicken!

You might be thinking: Why bother with roasting a chicken? Well…

photo 2 (2)

My roast chicken, fresh out of the oven

  • It’s budget-friendly. It’s hard to beat 6 pounds of meat for 5-8 dollars.
  • It’s absolutely delectable. But don’t take my word for it – try it!
  • You will feel like the best chef in the universe (for goodness sakes, you roasted an entire bird!)
  • You will have leftovers! You can use your left-over chicken in fried rice, chicken noodle soup, BBQ chicken sandwiches, and anything else you can think of.

Roast chicken is easier than it seems!

This recipe is almost exactly Ina Garten’s Perfect Roast Chicken. I chose to try this recipe because there was a video to show me how to do it.

Ingredients

  • 1 whole chicken (5 or 6 lbs)
  • Salt
  • Pepper
  • 1 large bunch fresh thyme, plus 20 sprigs
  • 1 lemon, halved
  • 1 head garlic, cut in half crosswise (you need a sharp knife for this!)
  • 2 tablespoons butter, melted
  • 1 large yellow onion, thickly sliced
  • 4 carrots cut into 2-inch chunks
  • 1 bulb of fennel (I am vastly unfamiliar with fennel, so I left this out)
  • Around 6 red potatoes, quartered (I added these, so that we could have chicken and potatoes)
  • Olive oil

Directions (from Ina’s recipe)

Preheat the oven to 425 degrees F.

Remove the chicken giblets [save the neck for chicken stock]. 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 [I used wooden shish-kabob skewers, which I soaked in water for an hour, because I couldn’t find kitchen string – it worked perfectly] and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel [I did red potatoes instead of 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 1 1/2 hours, 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.

All stuffed, tucked, and ready to cook

All stuffed, tucked, and ready to cook

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2 thoughts on “You Can Roast an Entire Chicken!

  1. Don’t forget to use the carcass to make broth when you’ve eaten all the meat! Bone broth is delicious and economical. 🙂 Your chicken looks delicious!

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