This golden roasted chicken is simple, fantastic comfort food. Chicken is my favorite Sunday evening dinner that is super easy to make and with adding the lemon, thyme, and garlic it has that zing that wakes up your taste buds for one amazing family dinner. Add that to the naturally a carmelized root vegetables it will become one of your favorites.
Roasted Chicken Tips:
For me, the perfect roasted chicken has to be moist and tender, and this recipe makes the cut on all counts. Taste and flavor I give it two thumbs up. Here are some tips so you can achieve that.
Add Lots of roasted vegetables to your roasting pan. It not only adds flavor to the chicken but helps it stay moist and not soggy.
Season and Season More. Generously season the bird inside and out with kosher salt and cracked pepper. Most local grocery stores use a lot of salt and bringing (soak in salt water) that enhance the flavor of there rotisserie chicken. So don’t be afraid of seasoning too much.
Get under the skin. Work your finger into every nook and cranny of the bird. Breasts and legs, wings with butter it will give a golden crispy and delicious chicken. If you don’t like touching raw chicken like me, put on some disposable gloves to get the job done.
Add flavor by stuffing your bird. I’m not talking about bread stuffing here, but using herbs, garlic, and lemons, limes to amp the flavor of your chicken. You won’t be sorry. Every bite you take you will taste those mouth-watering juicy chicken morsels infused with these lovely flavors. Fabulous.
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Looks pretty yummy, right! Give it a try and let me know what you think.
| Prep Time | 15 minutes |
| Cook Time | 1 hr 30 minutes |
| Passive Time | 20 minutes |
| Servings |
|
- 1 5-7 pound fryer chicken
- 1 bundle + 10 sprigs Thyme
- 1 lemon Halfed
- 1 bulb garlic cut in half horizontally through middle crosswise
- 2 tablespoon butter melted
- 1 tablespoon rosemary
- 1 large onions sliced
- 6 carrots cut 2 inch pieces
- 6 small red potatoes halfed
- 1 bulbs fennell tops removed and sliced in wedges
- salt
- fresh ground pepper
- olive oil
Ingredients
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- Preheat the oven to 425 degrees F
- Discard neck and giblets from inside the cavity. Rinse chicken, inside and out with cold water then pat dry.
- 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 melted butter, rosemary, 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, red potatoes and fennel in a roasting pan. Toss with salt, pepper, 10 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.
More tasty recipes – tested in my family kitchen!
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