Roasted Chicken


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Is there anything better on a chilly spring evening than to dig into a roasted chicken with a side of veggies?  Yes, you could run to the grocery store and pick up the already roasted chicken.  And that’s not a bad idea for dinner in a hurry.  But…ahhh, the joy of the challenge (which it is not) and the satisfaction that you roasted it yourself!

Roasted Chicken that’s REAL Comfort Food

(adapted from Ina Garten)

1- 5 to 6 pound chicken

Sea salt

Black pepper

A large bunch of fresh thyme and sprigs

1 head of garlic, cut in half

1 large yellow onion, peeled and cut in half

Olive oil

4- 6 large carrots, peeled and cut in thirds

Preheat the oven to 425 degrees.

Remove the chicken giblets (the little packet of organs). You don’t need to wash off the chicken (most recipes suggest this but new guidelines suggest it is better not to contaminate your sink by doing so), the heat of the oven will kill bacteria. Dry the chicken with paper towels. Cut off any excess fat. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the thyme, garlic and the onion.

Place the chicken on a rack in a roasting pan. Rub the chicken with olive oil and sprinkle with salt and pepper.

Place the carrots in the roasting pan around the chicken. Drizzle with olive oil.

Roast the chicken for 1 and 1/2 hours, until:

–the juices run clear when you cut between a leg and thigh

–you see under the skin that the leg pulls away from the side of the chicken

–a little white timer in the chicken breast pops out (if there is one)

One or all of these are signs that the chicken is done.

Remove the chicken and carrots to a plate and cover with aluminum foil for about 20 minutes so all the juices absorb back in to the chicken. Slice the chicken onto a platter and serve it with the carrots.

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