Roasting a whole chicken is so simple and everyone in my family loves it! I follow a recipe from Ina Garten making only a few changes. Click here for the recipe and to watch a great video where she goes over how to roast a chicken step by step.
I served the chicken with my garlic-thyme roasted potatoes. Click here for that recipe. They are crowd pleaser and my boys love them!
Roasted Chicken (adapted from a recipe by Ina Garten)
1 (4-5 lb) organic roasting chicken
Coarse sea salt
Pepper
1 large bunch fresh thyme plus 10 sprigs
1 lemon, quartered
1 head of garlic, cut in half crosswise
1 T of ghee, melted
1 large onion, cut into chunks
6 carrots cut into large chunks
1 bulb of fennel tops removed and cut into chunks
Olive oil
- Preheat oven to 425
- Remove giblets and rinse chicken inside and out
- Pat dry
- Liberally salt and pepper inside of chicken and then stuff cavity with lemon, garlic and bunch of thyme
- Brush outside of chicken with ghee and sprinkle with salt and pepper
- Tie legs together with kitchen twine and fold wings under
- Place carrots, onions and fennel in roasting pan and toss with salt, pepper, olive oil and thyme springs
- Spread veggies evenly on roasting bad and place chicken on top
- Roast for 1.5 hrs or until temperature is 165
- Allow to rest for 20 min before carving
paleoironmom 