This weekend we trued a new roasted chicken recipe. Neither Marc nor i am used to using dry herbs and that was one rason why I wanted to try this recipe. The Barefoot Contessa made it on TV once while I watched and I found the recipe on the Food Network site. Let me share it with you.
Perfect Herb and Veggie Roast Chicken
4 carrots, cut into 2" chunks
1 onion, cut into large slices
1 parsnip, cut into hunks (optional. I had one and added it. It blended well in the recipe)
1 fennel bulb, trimmed and cut into 4 quarters
1 lemon, cut in half
1 bunch of thyme
3 bstp melted butter
salt and pepper
Rinse the chicken and pat dry on the outside. Liberally salt inside the chicken. Stuff the 2 halves of lemon, garlic and 1/2 the thyme bunch into the chicken. Tie the legs and tuck the wings under. Brush with the melted butter and salt and pepper outside of chicken.
Cook uncovered for 1-1/2 hours or until juices run clear. Serve with the vegetables.
This is very aromatic and very yummy and easy too! We served it with a nice blend of whilte and wild rise in a chicken herb flavour.
You might want to try this one yourself.... Judi xoxo