Roast Chicken


I started this food blog nearly a month and a half ago.  Yet, in all that time, I never made anything for dinner.  That is, there no were entrée posts.  Until now.

A whole roasted chicken offers something for everyone.  There’s a beautiful center item for the table, white and dark meat for those with the varying preferences, and leftovers for the next day’s lunch.

 I added some lemon juice to the chicken after carving it open, but otherwise followed the recipe.  This dish goes well with rosemary roasted potatoes and green beans.

Roast Chicken

Recipe from Ina Garten’s “Perfect Roast Chicken.”

A 4- to 6-pound roasting chicken
1 large bunch of thyme
1 lemon, halved
2 lemons, sliced, for garnish
1 full head of garlic, cloves separated
2 tablespoons butter or margarine, melted
1 white onion, thickly sliced
Kosher salt
black pepper



1.  Preheat your oven to 425 degrees.

2.  Prepare all the ingredients that will go into the chicken cavity: the thyme, garlic, lemon halves, salt, and pepper.

3.  Rinse the chicken inside and out.  Pat it dry, and place in a roasting pan.  Liberally salt and pepper the inside of the chicken.  Stuff the cavity with the thyme, garlic, and lemon halves.  Tie the legs together with kitchen string to prevent these items from falling out during cooking.

4.  Brush the outside of the chicken with the melted butter, and sprinkle again with salt and pepper.  Scatter the onion slices around the chicken and place in the oven.

5.  Roast the chicken for 1 1/2 hours, or until the juices run clear, when you cut between the leg and thigh.  Place the chicken on a platter and cover with foil for another 15 minutes.

6.  Slice the chicken and serve!


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