The Perfect Roasted Chicken
This is a simple, healthy and great-tasting “one-pot” dinner recipe that your family will love.
- 1 whole chicken, 2-3 lbs.
- Kosher salt to taste
- freshly-ground black pepper to taste
- 1 pinch crushed red pepper
- 2 tablespoons unsalted butter
- Dijon mustard (optional)
- 5 – 6 red potatoes (Baby Creamers, Yukon Golds, etc.)
- 2 carrots
- 2 yellow onions
- 2 fennel bulbs
- olive oil
- 2 teaspoons thyme, chopped
Preheat oven to 450°F. Rinse chicken, dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better. Salt, crushed red pepper and pepper the cavity, then truss the bird. Trussing is not difficult, and if you roast chicken often, it’s a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken cook evenly, and it also makes for a more beautiful roasted bird.
Salt the skin of the trussed bird generously (depending on the size of the bird about 1 tablespoon). This will give a great salty and crispy finish on the exterior of the bird. Cut the vegetables to your liking and mix together in a bowl with a touch of olive oil, fresh chopped thyme, salt and pepper. Place vegetables in bottom of roasting pan and place the chicken on top. Add butter inside the cavity of the chicken.
Bake approximately 50-60 minutes, remove from oven and allow chicken to rest 5 to 10 minutes at room temperature. Before placing chicken on a cutting board, hold over the roasted vegetables with cavity side down and allow juices to drain. Use Dijon mustard for dipping sauce on side, if desired.