Roast Chicken

Friday, March 4, 2011

If you want to feel like a rockstar housewife, then I suggest you make this Roast Chicken!
1 Whole Chicken (about 6 lbs)
2 Tablespoons Butter (more if you dare)
Salt and Pepper
1 Lemon
3 Large Garlic Cloves
4 Sprigs Fresh Thyme, plus more for garnish
6 Onions, peeled and cut crosswise into 1/2 inch this slices and then separated into rings
1 Bag Baby Carrots
1 Bag Fingerling Potatoes

1. Let chicken and butter stand at room temp. for 30 minutes. Preheat oven to 425 degrees. Remove plastic pop up timer and other gross stuff from the inside of the chicken, discard. Tuck the wing tips under the body (to prevent them from burning). Generously season the cavity of the chicken with salt and pepper.

2. Place the palm of your hand on top of the lemon and pressing down roll it back and forth on a hard surface several times. Pierce the entire surface of the lemon with a knife. Using the large side of a knife gently press on the garlic cloves to open slightly. Insert Lemon, Garlic, and Thyme into the chicken cavity.

3. Spread your onion rings, carrots, and potatoes all over the bottom of a roasting pan. Place the chicken on top. Tie the chicken legs together with kitchen twine.

4. Spread the entire surface of the chicken with the softened butter. Season generously with salt and pepper.

5. Roast until skin is crisp and deep golden brown and the juices run clear when chicken is pierced with a fork about 1 1/2 hours. Stir veggies a few times during cooking to ensure they don't burn. Insert and instant read thermometer into the breast, then the thigh. Chicken is ready when the breast or thigh reaches 165 degrees. Garnish with thyme sprigs.

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