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Perfect Roast Chicken

This recipe guides you through roasting a whole chicken with lemon, thyme, garlic, and root vegetables. The process involves preparing and stuffing the chicken, trussing it, and roasting it on a bed of vegetables until golden and cooked through. Resting the chicken before carving ensures a moist and flavorful result.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 10 minutes
Course lunch/dinner
Cuisine American
Servings 8 people
Calories 4718.6 kcal

Equipment

  • 1 Roasting pan
  • 1 Kitchen String For trussing the chicken
  • 1 Cutting Board
  • 1 Sharp Knife For slicing vegetables and carving
  • 1 Basting Brush (Optional, for brushing butter)

Ingredients
  

Main

  • 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 inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. 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 of the chicken with the butter and sprinkle again 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 the chicken onto a platter and serve it with the vegetables.

Notes

Ensure the chicken is thoroughly patted dry inside and out before seasoning and buttering; this is crucial for crispy skin. Resting the chicken for 20 minutes after roasting allows the juices to redistribute throughout the meat, resulting in a much more tender and moist final product. The vegetables and aromatics in the cavity and pan base not only infuse the chicken with flavor but also provide moisture and create a delicious side dish. For perfect doneness, check the internal temperature with a thermometer; it should reach 165°F (74°C) in the thickest part of the thigh without touching bone.