Perhaps no other family meal has stood the test of time as handily as roasted chicken. Affordable, sustaining, and delicious, roasted chicken is as much a part of our culinary identity as Apple Pie. Here are five versions we have made on Platter Talk, along with our latest rendition, Ina Garten's Perfect Roast Chicken.
Roasted Chicken Recipes You Need to Try Now
Ingredients
- 1 (5 to 6 pound) roasting chicken
- Kosher salt
- Freshly ground black pepper
- 1 large bunch fresh thyme, plus 20 sprigs
- 1 lemon, halved
- 1 head garlic, cut in half crosswise
- 2 tablespoons (¼ stick) butter, melted
- 1 large yellow onion, thickly sliced
- 6 baby yams, washed and sliced lengthwise
- 1 bulb of fennel, tops removed, and cut into wedges
- Olive oil
Preparation
- Preheat the oven to 425° F.
- Use paper Use paper towels to pat chicken as dry as possible, both inside the cavity and the exterior skin.
- Liberally salt and pepper the inside of the chicken.
- Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic.
- Brush the outside of the chicken with the butter and sprinkle again with salt and pepper.
- Truss the bird.
- Place the onions, yams, and fennel in a roasting pan.
- Toss with salt, pepper, 20 sprigs of thyme, and olive oil.
- Spread around the bottom of the roasting pan and place the chicken on top
- 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.
Recipe Tags
Kitchen Fact: The safe internal temperature for cooked chicken is 165° Fahrenheit (75° Celsius).
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