About This Recipe:
Growing up, I loved two things on the weekends- watching Ina Garten (aka Barefoot Contessa aka the Queen,) make her Friday night roast chicken dinner, and going to Boston Market to get my own roast chicken dinner. In my current state, I don’t have cable to watch The Food Network, and there is no Boston Market near me, so I’ve had to make my own. This roast chicken recipe is super classic, super simple, and super delicious. It of course takes some time for an entire little chicken to fully cook, but it’s very low maintenance and worth the wait!
Enjoy!
Ingredients (6 servings)
-1 5-6 lb whole chicken
-1 yellow onion, quartered
-2 celery stalks, quartered
-1 head of garlic, cut crosswise
-1 lemon, cut in half
-1 bunch of fresh thyme sprigs
-3 tbls butter, at room temperature
Vegetable Sides
-1.5 lbs baby potatoes, halved
-6 carrots, quartered
-1 red onion, cut into wedges
-1/2 lemon, juiced
-1/2 tsp dried thyme
-1/2 tsp garlic powder
-2 tbls parsley, chopped
-Olive oil
-Salt and pepper
Instructions (2 hours)
1. In a large baking dish or roasting pan, add in the potatoes, carrots, and red onion. Toss with the lemon juice, thyme, and garlic powder, and season with salt and pepper. Drizzle with 1-2 tbls of olive oil.
2. Place the chicken on top of the vegetables and stuff the cavity with the onion, celery, garlic, lemon, and thyme. Slather the outside of the chicken with the butter, and spread some underneath the skin. Season generously with salt and pepper.
3. Roast at 425 degrees F for about 1 hour and 30 minutes to 1 hour and 50 minutes (depending on the size of your chicken,) until fully cooked. If the top of the chicken starts getting too dark, you can reduce the temperature to 400 degrees F and just roast for longer.
4. Let the chicken rest for 20 minutes covered, then sprinkle the parsley over the top and carve.
The Corporate Cookbook 