Roasted Chicken
This recipe is super easy and yields a wonderfully moist chicken on the inside with a flavorful crisp skin on the outside. This is the perfect dish for Sunday night with a side of mashed potatoes or macaroni and cheese.
Ingredients
- 1 5-6lb. chicken
- salt
- freshly ground black pepper
- 1 large bunch fresh thyme
- 1 lemon halved
- 2 Tablespoons butter melted
- 1 Spanish onion thickly sliced
- 1 bag baby carrots
- 1 bag baby roasting potatoes
Instructions
- Preheat oven to 425°.
- Remove chicken giblets if there are any. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry.
- Place the chicken on a cutting board. Liberally salt and pepper the inside of the chicken.
- Stuff the cavity with the bunch of thyme and both halves of lemon.
- Scatter the onions, carrots, and potatoes on the bottom of a roasting pan. Place the chicken on top of the vegetables.
- 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.
- Roast the chicken for 1 ½ hours or until the juices run clear when you cut between a leg and thigh. Let rest for 10 minutes before carving.
Notes
Recipe from The Barefoot Contessa Cookbook.