Roast Chicken

Roast chicken, so simple, right? For some reason, it’s the kind of recipe that I’ve always tried to avoid. I think I’ve done it 3 or 4 times in my life. I pretty much roast everything, but chicken? No thanks, I’ll get one at Whole Foods.


While I was at the grocery store the other day I saw the raw chickens but ignored them. The problem was that when I went to get roast chicken it was way too early in the morning so there was not a single cooked bird in sight. Can I say how proud I was? Instead of throwing a tantrum (like a good 3-year-old girl) I said “fine, I’ll take the challenge. I know I failed in the past but I can do this!”. I turned around and got a chicken to cook.

Once at home, what did I do? Duh, I googled “roast chicken”. I’m not going to lie here, this is neither my recipe nor my grandma’s secret chicken recipe. This is Ina Garten‘s masterpiece that I followed to the T. The recipe is so simple, you would think it would be a disaster, but if you know anything about that woman, you know that it has to be good. And now I can say the chicken was delicious and the method foolproof.


Now, if you came here looking for something healthy, you better look somewhere else BUT, if you want something really good, perfect for a Sunday night, or to entertain some friends, look no further. The chicken was perfect!

Roast Chicken Recipe
Serves: 4
  • 1 Chicken
  • Kosher salt
  • Ground pepper
  • 1 lemon quartered
  • 1 head of garlic cut in half
  • 1 bunch of fresh thyme
  • 1-2 tablespoons of butter
  • Olive Oil
  • Root Vegetables
  • Onions
  • Fennel
  • Carrots
  1. Preheat the oven to 425 degrees F.
  2. Melt the butter
  3. While you're melting the butter and preheating the oven, remove the chicken giblets and rinse the chicken inside and out.
  4. Remove any excess fat and leftover pin feathers and pat the outside dry.
  5. Salt and pepper the inside of the chicken and stuff it with the quartered lemon, garlic, and 6 or 7 sprigs of thyme.
  6. 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.
  7. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil.
  8. Spread around the bottom of the roasting pan and place the chicken on top.
  9. Roast the chicken for 1½ 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.

I didn’t use these specific veggies. Instead, I used a mix of carrots, butternut squash, parsnips, and onions. These are the best vegetables you can have since they get soaked with the chicken juices. Be careful because they can burn a bit if you cut them too small!

Do you have a favorite roast chicken recipe?