Perfect Roast Chicken Recipe

 Perfect Roast Chicken

This recipe works every time and is good for many occasions ,Lovely and perfect chicken recipe for a fast dinner ,The almost universal appeal of roasted poultry stems from its power to comfort. The ideal roasted poultry recipe will leave your poultry golden brown and gleaming, tender and juicy. The crackle of poultry as it roasts and the wondrous aroma that perfumes the kitchen provoke a feeling of satisfaction and fulfillment.

Ingredients

1 (5 to 6 pound) roasting poultry

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 (1/4 stick) butter, melted

1 large yellow onion, thickly sliced

4 carrots cut into 2-inch chunks

1 bulb of fennel, tops removed, and cut into wedges

Olive oil

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Directions

Watch how to make this recipe.

Preheat the oven to 425 degrees F.

Removel the poultry giblets. Rinse the poultry inside and out. Removel any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the poultry. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the poultry 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 poultry. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, Twenty sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the poultry on top.

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the poultry and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the poultry onto a platter and serve it with the 
vegetables.

Some ladies comments

I prefer to caramelise the onions with some orange juice and dried parsley as I do not have the tools listed in this recipe to prepare the gravy. It works well too.

I omitted the garlic and sprinkled lemon pepper in addition to the salt and pepper. I used a 6.12 lb roasting chicken and cooked it in a convection oven on convection roast for 1 hr and 50 min. I used a foil tent after the first 20 minutes. The outcome was impressive. The onions, lemon and thyme gave it a delightful aroma and flavor. It is a great recipe for any size family as it provides an abundance of chicken that if not eaten can be used in soup, a pot pie or casserole for another meal.

This truly is the world's best chicken. I put an orange in because we were out of lemons, and the results were spectacular. My husband, the poultry cooking expert of the family, even said this version was better than any we've had!