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.
Ina’s Perfect Roast Chicken
Ingredients
- 1 whole chicken
- Kosher salt
- Freshly ground black pepper
- 1 large bunch of thyme, plus 20 sprigs
- 1 lemon, halved
- 1 head garlic, cut in half crosswise
- 2 tbsp butter, melted and cooled
- 1 large yellow onion, thickly sliced
- 4 carrots, cut into 2-inch chunks
- 1 bulb of fennel, tops removed, cut into wedges
- Olive oil
Instructions
- Preheat your oven to 425ºF with a rack in the middle position
- Rinse the chicken inside and out, then pat dry and remove any excess fat.
- Liberally salt and pepper the inside of the chicken. Stuff the cavity with a bunch of thyme, the lemon, and the garlic.
- Brush the outside of the chicken with the butter. Sprinkle the outside with salt and pepper. Tie the legs together with twine, and tuck in the wings.
- Put the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, the 20 sprigs of thyme, and the olive oil. Spread evenly among the bottom of the pan, and place the chicken on top.
- Bake for 1½ hours, until the juices run clear and the breast reaches 180ºF. Tent with foil for 20 minutes to rest before slicing and serving.
Katie @ Recipe for Perfection
Not a huge fennel fan, either. 🙂 I too have been struggling with cloudy days and a lack of light. Had to crank up the “Brighter” button on my camera to compensate. Your chicken still looks mighty tasty!
Michelle
Ha – I love the Company’s Coming crack. it’s funny how food photography changes. I just got rid of a bunch of Company’s Coming… they were just not inspiring and taking up room. Will I regret it? Prob not.
Katrina
Being totally honest: I have one company’s coming kids cooking that I refuse to get rid of. All because of a rice crispy treat pizza that’s covered in a chocolate pudding concoction and then topped with fresh fruit. It’s so ridiculous, but I have a feeling my three will go nuts for it in the summer.
Michelle
And I have to admit one of my fave cookie recipes comes from CC. They didn’t make 50 of them be coincidence I suppose!
Michelle
I meant, the fact that they made 50 of them isn’t a coincidence!