1 (five to six pound) roasting chicken
Freshly ground black pepper
1 big bunch fresh thyme, plus 20 sprigs
1 head garlic, reduce in half crosswise
2 tablespoons (1/four stick) butter, melted
1 massive yellow onion, thickly sliced
4 carrots minimize into 2-inch chunks
1 bulb of fennel, tops removed, and lower into wedges
- Preheat the oven to 425 degrees F.
- Remove the chicken giblets. Rinse the chicken inside and out. Get rid of any excess unwanted fat and leftover pin feathers and pat the outdoors dry. Liberally salt and pepper the within 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 yet again with salt and pepper. Tie the legs with each other with kitchen string and tuck the wing tips below the entire 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 location the chicken on leading.
- Roast the chicken for 1 one/two hours, or right up until the juices run clear when you cut amongst a leg and thigh. Eliminate the chicken and greens to a platter and cover with aluminum foil for about twenty minutes. Slice the chicken onto a platter and serve it with the greens.
Copyright 1999, The Barefoot Contessa Cookbook, All Rights Reserved
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