Tuesday, January 18, 2011

Perfect Herb and Veggie Roast Chicken

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
1 - 5-6 lbs roasting chicken (ours was smaller)
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
olive oil
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.

Spread the onion, fennel and carrots in the baking dish in the olive oil. Toss 1/2 the thyme over the vegetables. Place chicken on top of vegetables.

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

4 comments:

Libby said...

Yummmm!! That looks wonderful! I'll bet it smelled great too!

Theresa said...

Yummy, sounds and looks delicious! Thanks for the recipe! HUGS!

laurie @ bargain hunting said...

Judi, that looks so good! Thanks so much for sharing the recipe. laurie

Laura's Rose Garden said...

Good morning Judi!
Oh these pictures are wonderful and the recipe sounds sooo "home-comfort-food-yummy"!!
I often roast a chicken in a similar way. I clean out the cavity making sure the kindeys have been removed (bleck!)I wash it, then dry it with a paper towel and place it in a heavy roasting pan. Next I cut a lemon in half and squeeze the juice over top of the whole chicken, then stuff the squeezed out lemon halves into the bird. Next I grind fresh pepper over the bird, shake garlic granules over the bird and then fresh or dried rosemary over the bird. If I have fresh rosemary I will stuff some into the bird, too. I put the lid on the roasting pan (It is an old enameled cast iron pan that locks in the moisture and cooks quickly)and it bakes for about an hour in 350 for a small chicken. I call it my Mediterranian Chicken!
I often cook carrots with parsnips (total yummo!)
I just started cooking with fennel a few weeks ago!!! I love it!! I sauteed it in olive oil and the juice of a squeezed lemon with carrots cut diagonally. It was scrumptious!!
I often cook risotto with my roast chicken. Have you tried it? I call it "Italian Kraft Dinner"!! When I make it there are never any leftovers!
It is -36 with the windchill factor here. I have a flat tire and need to call CAA cuz hubby has gone to work and I need to go into town. In my next life I hope to be a groundhog!!
Take care! Love and warm hugs, Laura