Altschul Recipe Database: Roast Chicken

Recipe: Roast Chicken
This is a Entree Dish.
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5-6 lb. roasting chicken
1 lemon
1 head garlic
1 fennel bulb
5-6 lb. chicken
2 tbsp. melted butter or margerine
1 lemon quartered
2 head garlic, cut in half crosswise
large sprig of rosemary
1 large onion, thickly sliced
4 carrots, cut in 2-inch pieces
1 fennel bulb, cleaned of leaves and cut into wedges
2 tsp. thyme
olive oil

Remove the chicken giblets and put them in the roasting pan. Rinse the chicken inside and out. Remove any excess fat and skin and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the rosemary, three quarters of the lemon, the garlic.

Brush the outside of the chicken with the oil or 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 chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, thyme, and olive oil. Spread around the bottom of the roasting pan, and place the chicken on the roasting rack on top.

Roast the chicken in 425-degree oven 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.