Whole roast chicken is a staple in our house. My usual go to is this Show Stopper Roast Chicken. Clearly, the post needs an update, but I did get the recipe printable at least. It’s the family favourite, but today I felt like trying something new. I also didn’t feel like putting much thought into it, so I busted into my cookbooks and went with the always dependable Ina Garten. This recipe is in The Barefoot Contessa Cookbook, and it has tons of really great, and surprisingly simple recipes in it. I definitely recommend it!
It calls for fennel in the base with the carrots, and if you’re a fan already than you know you’re good to go. Anna and I like fennel, but Bo and Oliver don’t, so I don’t cook with it too often. If you’re not a fennel person you could always swap out with some peeled potato wedges (½” thick), just to maintain enough of a side dish.
I did try making a gravy, but I wasn’t a big fan of the flavour (I assume it’s the fennel throwing it off for me). Not a big deal though, and the chicken itself had lots of great flavour and was really juicy!
Sorry about the pictures that look straight out of a 1980’s Company’s Coming cookbook. Winter and I don’t get along photography wise, damn lack of natural light.