This Roasted Meal has Such a Crispy Crust With a Moist Interior… YUMMM!
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This recipe has been a huge success over at Food Network, and I can totally understand why! It has received almost a thousand reviews from happy readers – let’s take a look at what some of them have said about it:
I followed the exact recipe and it turned out perfect and moist. My family loved it. I also made some gravy from the drippings and it was wonderful.
This was the most perfect and moist roast chicken I’ve ever had AND ever made, even with the modifications: I wasn’t able to tie the legs together, and I stuffed it with rosemary instead of thyme. Perfection. I also cooked it over a bed of rainbow carrots, parsnips, sweet potatoes and Spanish onions. Just a delicious winter meal.
This chicken truly is just as delicious as it sounds! You can use different veggies and herbs, adjusting the taste as you wish, and you’ll always get a tasty result. Let us know in the comments how this turned out for you!
Ingredients
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
Instructions:
Preheat the oven to 425 degrees F.
Remove the chicken giblets. Rinse the chicken thoroughly. Remove any excess fat and leftover pin feathers, pat the outside dry with paper towels. 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 with butter and sprinkle generously 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.
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 and serve.
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Quick Tip: You can also add slabs of butter and garlic directly under the skin for an extra crisp
Thanks to Food Network for a roasted chicken that sails beyond expectations.