The Best Roast Chicken

I have roasted many a chicken in my time and this is by far the best way I like it.  The chicken comes out crispy on the outside and juicy on the inside.  The lovely bed of vegetables it sits on absorb all the chicken juices and it’s just a delectable meal, all in one pan.

I beg of you, make this tonight!  You can’t go wrong with roast chicken.

Start off with a large roasting pan, glass or metal will work.  I rough chop red potatoes, carrots, fennel, and onion.  You can substitute your favorite root vegetables, but my family loves this combination.

Then pour on some olive oil to coat well, salt and pepper and the leaves of 5 sprigs of thyme.  The combination of fennel and thyme is to die for!

The lemon wedges and thyme are for stuffing the chicken.  It gives the chicken a wonderful aroma from the inside out.

One of the most important things when roasting chicken is trussing it.  That just means that you need to get all the limbs tight and secure around the body of the chicken so that it cooks evenly.  I’m sure you’ve bought one of those Costco or grocery store chickens all bound with string.  There’s a good reason for it!

Here’s my favorite trick for trussing a chicken the lazy way.  Hey a girl needs some shortcuts sometimes!  Besides, I don’t like fumbling around tying up my chicken with kitchen twine.  I mean, the poor thing’s been through enough already, don’t you think?!

Start by tucking the wing tips into the chicken’s armpit.

Next, use kitchen scissors or a knife and carefully snip a hole in the flap of skin near the chicken butt.  Tuck the left drumstick through the hole of the flap of skin on the right side.  Then do the same with the right drumstick.


When you are done, it should look like this.  Each drumstick is tucked through the flap of skin and secured tightly to the body of the chicken.  Give the chicken a good rub down with olive oil and a generous sprinkling of salt and pepper.

The Best Roast Chicken

1 (5 to 6 pound) roasting chicken

Kosher salt

Freshly ground black pepper

1 large bunch fresh thyme

1 lemon, quartered

1 large yellow onion, thickly sliced

4 carrots, cut into 2-inch chunks

4 red potatoes, cut into 2-inch chunks

2 bulbs of fennel, tops removed, and cut into wedges

Olive oil

Preheat the oven to 425 degrees F.

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme and lemon. Reserve 5 sprigs of thyme for the vegetables.  Brush the outside of the chicken with olive oil and sprinkle with salt and pepper. Tuck the legs into the skin flaps and tuck the wing tips under the body. Place the onions, carrots, potatoes and fennel in a roasting pan. Toss with salt, pepper, 5 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken 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 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.

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