Perfect Roast Chicken

 

Pretty Perfect Ina! I have NEVER, EVER roasted a whole chicken... Covid... Actually the chicken was 10x's better than the ready to eat ones in the grocery stores. Honestly, the mess was not anymore; cause you have to get rid of the carcass regardless. I did not use carrots or the fennel in the bottom of the pan; just chopped onion... 

Ingredients:

• 5-6 pound whole roasting chicken
• Salt and pepper
• 1 bunch fresh thyme
• 1 lemon, halved
• 1 head garlic, cut in half crosswise
• 2 tablespoons butter, melted
• 1 large yellow onion

Directions:

Preheat oven to 425-degrees.

Line a 13x9-inch baking pan with foil for easy cleanup.

Remove the giblets from the chicken and rinse chicken inside and out.

Pat the chicken dry with paper towels.

Liberally salt and pepper the inside of the chicken and stuff with the lemon, garlic and thyme.

Tie the legs of the chicken up with meat twine.

Place the onions evenly inside the prepared pan and place the chicken on top. Tuck the wings.

Brush melted butter on top and sides of chicken and salt and pepper again.

For future meals I pulled the leftover chicken from the bone and cut in pieces. I then added all the onion and juice from the pan. I divided in portions for future meals; pasta dish, mexican dish etc.

Roast the chicken for about 1 1/2 hours or until juices run clear when cut between a leg and thigh.

Cover the chicken with foil and allow to rest for 20 minutes. 

To carve chicken: cut the leg and thigh first, then the wings and then breast. Cut each side of the breast in whole pieces and then cut into smaller pieces on the plate. Add some juice from the pan.