Monday, November 14, 2011

Roast Chicken

I love food by itself. But for some reason, food always tastes much better when eaten with friends and family. That's one of the reasons I love Thanksgiving. But that's just once a year. As a single chick in a big city, I have to create my own day-to-day family. Potlucks are a great way to do that. This gorgeous roasted chicken is a great center piece to a successful potluck. It's super easy, makes the house smell great, and tastes great.


  • 4 lb chicken

  • 2 lemons, halved

  • 1 head garlic

  • 3 small heads fennel

  • 3 bunches carrots

  • sprig each rosemary and thyme

  • 4 T butter, melted

  • salt and pepper, to taste


Step One

Chop the carrots and fennel into large chunks. Cut the garlic head in half.

Step Two

Stuff the chicken with the garlic, lemons, rosemary, and thyme.

Step Three

Put the chicken on a rack over the carrots and fennel. Baste the chicken with the melted butter. Just paint it on in a nice even coat. Kinda shellac it. Season with salt and pepper.

Step Four

Cook at 425ºF for about 2 hours, basting with the pan juices every 20 minutes or so.

Step Five

Let cool for about 15 minutes and then carve and serve with the veggies drenched in the lovely pan juices.

Effort: Easy
Prep time: 30 minutes
Cook time: 2 hours
Total time: 2 hours and 30 minutes
Yield: 6-8 servings

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