Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Perfect Roast Chicken Recipe
    Lost? Site Map

    Perfect Roast Chicken

    Total Time:

    Prep Time:

    Cook Time:

    21 mins

    20 mins

    1 mins

    inabsentia's Note:

    From Ina Garten. Made this today and it was so moist and delicious. This is a keeper.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 425 degrees F.
    2. 2
      Remove the chicken giblets.
    3. 3
      Rinse the chicken inside and out.
    4. 4
      Remove any excess fat and leftover pin feathers and pat the outside dry.
    5. 5
      Liberally salt and pepper the inside of the chicken.
    6. 6
      Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic.
    7. 7
      Brush the outside of the chicken with the butter and sprinkle again with salt and pepper.
    8. 8
      Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
    9. 9
      Place the onions, carrots, and fennel in a roasting pan.
    10. 10
      Toss with salt, pepper, 20 sprigs of thyme, and olive oil.
    11. 11
      Spread around the bottom of the roasting pan and place the chicken on top.
    12. 12
      Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh.
    13. 13
      Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes.
    14. 14
      Slice the chicken onto a platter and serve it with the vegetables.

    Ratings & Reviews:

    • on November 30, 2008

      45

      I made this several months ago, forgot to review. This is a great chicken! I did not have any fennel. It came out very juicy and was easy as well. I think the lemon in the cavity is key here. Thanks for posting,

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 14, 2006

      55

      I can vouch for this recipe, having made it about a year ago. It's very easy, and makes a great chicken. As I recall, letting it sit for 20 minutes at the end as recommended makes it much more juicy. Thanks for posting it, Chef!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 31, 2010

      55

      This was unbelievably delicious! I made a couple of substitutions, but it didn't change the final product. When I went to the grocery store they didn't have any fresh thyme so I got one of those poultry packs that includes fresh rosemary, sage and thyme. Also, they didn't have any fennel bulbs so I got leeks. I used leeks, carrots and fingerling potatoes. The veggies were all caramelized and SO GOOD! The leeks were so sweet and the carrots were out of this world! My DH and I both wished there were double the number of carrots. The chicken was so juicy and flavorful and the skin was brown and crispy. We just can't say enough about how good it was. This one's a keeper!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

    Advertisement

    Nutritional Facts for Perfect Roast Chicken

    Serving Size: 1 (279 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 463.3
     
    Calories from Fat 288
    62%
    Total Fat 32.1 g
    49%
    Saturated Fat 10.1 g
    50%
    Cholesterol 141.3 mg
    47%
    Sodium 188.3 mg
    7%
    Total Carbohydrate 9.9 g
    3%
    Dietary Fiber 2.4 g
    9%
    Sugars 2.5 g
    10%
    Protein 32.8 g
    65%

    The following items or measurements are not included:

    fresh thyme

    fresh thyme

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites