Roasted Chicken Recipe

Chickens are on sale this week at a local grocery store – so I stocked up for my cookiesandcurtains blog!   🙂 It’s been ages since I roasted an entire chicken.  YUM!

Roasted Chicken Recipe


  • 1 5-6 pound roasting chicken
  • freshly ground black pepper
  • kosher salt
  • 2 large bunch of thyme
  • 1 lemon, cut into 4 pieces
  • 1 head garlic, cut in half crosswise
  • 3 Tbs unsalted butter, melted
  • 1 large onion, sliced thick
  • 5 carrots, peeled, cut into 1-1.5" pieces
  • 1 bulb fennel, top removed, bottom cut into large chunks
  • 2-3 Tbs olive oil


  1. Preheat oven to 425
  2. Remove chicken giblets. Rinse chicken and pat dry with paper towels. Cut off any excess fat.
  3. Liberally salt and pepper the cavity.
  4. Stuff with the bunch of thyme, the lemon pieces, and the garlic.
  5. Brush the outside of the chicken with the melted butter. Sprinkle with more salt and pepper.
  6. Tie the legs together with kitchen twine.
  7. Grease a roasting pan.
  8. Place the onions, carrots, fennel into the roasting pan.
  9. Sprinkle with second bunch of thyme.
  10. Toss with olive oil, top with salt and pepper.
  11. Spread evenly in the pan.
  12. Place chicken on top of the vegetables.
  13. Roast chicken for approximately 90 minutes, or until juices run clear when pierced.
  14. Cover with foil, and let rest for 20 minutes.
  15. Slice and serve with the vegetables.
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