Perfect Roast Chicken Recipe

This classic Roast Chicken is a Sunday centerpiece as well as being effortlessly foolproof! Roasting the bird on a bed of root vegetables makes the carrots and fennel go caramelized and sweet, which along with the lemon-garlic stuffing adds an aromatic richness to this chicken that is so comforting for a family feast.

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Perfect Roast Chicken Recipe Ingredients

• The Chicken:
  • 1 (5 to 6 pound) roasting chicken
  • 2 tablespoons butter, melted
  • 1 large bunch fresh thyme
  • 1 lemon, halved
  • 1 head garlic, cut in half crosswise
  • Kosher salt and freshly ground black pepper
• The Veggie Bed:
  • 1 large yellow onion, thickly sliced
  • 4 carrots, cut into 2-inch chunks
  • 1 bulb of fennel, tops removed and cut into wedges
  • 20 sprigs fresh thyme
  • Olive oil

How To Make Perfect Roast Chicken Recipe

1. Prep the bird: Preheat the oven to 425°F (220°C). Remove the giblets and rinse the chicken inside and out. Pat the skin thoroughly dry with paper towels (this is key for crispy skin!).
2. Season inside: Liberally salt and pepper the inside cavity of the chicken. Stuff the cavity with the bunch of thyme, both lemon halves, and the halved head of garlic.
3. Truss and butter: Brush the outside of the chicken all over with the melted butter. Sprinkle generously with more salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body.
4. Prepare the bed: In a large roasting pan, toss the onion slices, carrot chunks, and fennel wedges with olive oil, salt, pepper, and the 20 sprigs of thyme. Spread them out to form a trivet.
5. Roast: Place the chicken directly on top of the vegetables. Roast for about 1 1/2 hours.
6. Check doneness: The chicken is done when the juices run clear when you cut between a leg and thigh, or an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
7. Rest: Remove the chicken and vegetables to a platter. Cover loosely with aluminum foil and let rest for 20 minutes. This allows the juices to redistribute.
8. Serve: Carve the chicken and serve alongside the roasted vegetables.

Recipe Tips!

• Dry Skin: Moisture is the enemy of crispiness! Spend an extra minute patting the chicken dry, especially under the wings and legs. If the skin is wet, it will steam instead of roast.
• The Veggie Trivet: Don’t use a metal rack! Resting the chicken directly on the vegetables allows the chicken fat to drip down and confit the carrots and fennel, making them the tastiest part of the meal.
• Trussing Matters: Tying the legs together helps the chicken cook evenly. It keeps the breast meat moist by pushing it up, while protecting the thinner leg meat from drying out too fast.
• High Heat: Roasting at 425°F is higher than most people think, but it’s necessary. The high heat renders the fat quickly, crisping the skin while keeping the meat juicy inside.

What To Serve With Perfect Roast Chicken Recipe?

This Perfect Roast Chicken Recipe comes with its own side dish built right in! The roasted fennel and carrots are sweet and savory. However, you can’t go wrong adding a side of Creamy Mashed Potatoes to soak up the pan juices! A fresh Arugula Salad with a lemon vinaigrette adds a peppery bite that cuts through the rich chicken fat beautifully.

How To Store Perfect Roast Chicken Recipe

• Refrigerate: Store leftover chicken (picked off the bone) and vegetables in an airtight container for up to 3 days.
• Soup Stock: Don’t throw away the carcass! The bones, along with the lemon and garlic from the cavity, make an incredible stock. Boil them with water for 2 hours.
• Freeze: You can freeze the cooked meat for up to 3 months. The roasted vegetables do not freeze well as they become mushy.

Perfect Roast Chicken Recipe Nutrition Facts

• Calories: 650 kcal
• Fat: 35g
• Carbohydrates: 15g
• Protein: 55g

Nutrition information is estimated per serving (meat + veg).

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