Roasted Chicken

The Perfect Roast Chicken is a recipe from The Barefoot Contessa Cookbook.

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.


1-5 to 6 lb. chicken
Freshly ground pepper
1 large bunch of fresh thyme
1 lemon, halved
2 Tablespoons butter, melted
1 Spanish onion, thickly sliced
Preheat the oven to 425 degrees.

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 in a roasting pan.  Liberally salt and pepper the inside of the chicken.  Stuff the cavity with the bunch of thyme and both halves of lemon.
Place the chicken on a rack placed inside a roasting pan.
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.  Scatter the onions around the chicken.
Roast the chicken for 1 1/2 hours or until the juices run clear when you cut between a leg and thigh.  Let rest for 5 minutes before carving.

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