Go Back
Print
Notes
Smaller
Normal
Larger
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.
Print Recipe
Course
Main Course
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.