As I cook for five people each night, I’m always on the lookout for tasty recipes involving sizable selects of meat, poultry or pork, that will feed my brood without breaking the checkbook. I know chicken doesn’t exactly get anyone’s blood sizzling as a main course option, especially for the kiddos, but give this recipe a try. It really does bring a wonderful flavor out in the bird, and at around $1 per pound, this can feed a family with leftovers at an economical price.
PERFECT ROASTED CHICKEN
Ingredients: 1 (5-to-6 plus 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 butter (melted); 1 large yellow onion (thickly sliced); 4 carrots cut into 2-inch chunks; 1 bulb of fennel, tops removed, cut into wedges; Olive oil.
I recommend finding a nice plump chicken, 7-pounds is even better, as this recipe has ample ingredients to fill the internal cavity of a smaller bird. Add any remains to the bottom of the roasting pan to be cooked and enjoyed with the meal.
Preheat oven to 425 degrees.
Remove the chicken giblets and rinse the chicken inside and out. Cut away any excess fat and pat dry. Liberally salt and pepper the inside and outside of the chicken. Peal and cut the onion into four quarters. Stuff the chicken cavity with the bunch of thyme, both halves of lemon, all the garlic, two hunks of carrot and one-half of one-quarter of the onion.
Brush the outside of the chicken with the melted butter and sprinkle again with salt and pepper [NOTE: If a salt alternative would be preferred, I’ve been liking Kroger’s Zesty Blend Garlic Herb].
Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the remaining 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 cutting between the 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 roasted vegetables.