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Perfect Roast Chicken

This recipe delivers a classic, flavorful roast chicken with aromatic stuffing and roasted root vegetables. The process involves meticulous seasoning, high-heat roasting for crispy skin, and a crucial resting period to ensure a tender and juicy result. It's a robust main course perfect for gatherings.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 10 minutes
Servings: 8 people
Course: lunch/dinner
Cuisine: American
Calories: 4718.6
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 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
  • 1 bulb of fennel tops removed, and cut into wedges
  • Olive oil

Equipment

  • 1 Roasting Pan A sturdy pan large enough to hold the chicken and vegetables.
  • 1 Kitchen string For trussing the chicken to ensure even cooking.
  • 1 Sharp Chef's Knife Essential for prepping the chicken, lemon, garlic, and vegetables.
  • 1 Cutting Board A stable surface for preparing ingredients.
  • 1 Meat Thermometer For accurately checking the chicken's internal temperature to ensure doneness.

Method
 

  1. Preheat the oven to 425 degrees F.
  2. 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. Place the onions, carrots, and 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.
  3. 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.

Notes

Achieving a 'perfect' roast chicken hinges on several key elements. First, ensure the chicken is thoroughly patted dry before seasoning; this is critical for crispy skin. Consider a light dry brine (salting the chicken liberally and letting it sit uncovered in the fridge overnight) for even more flavorful and moist meat. The high oven temperature initiates a beautiful browning on the skin. Do not skip the resting period after roasting; this allows the juices to redistribute, resulting in a significantly more tender and succulent chicken. Finally, the roasted vegetables absorb all the wonderful pan drippings, making them incredibly flavorful. Deglaze the pan with a splash of wine or stock after removing the chicken to create a simple, rich pan sauce.