04 Aug Roast it & Chill
A good Roasted Chicken is everything! Basically, you stick the bad boy in the oven and let it do all the work while you enjoy your loved ones and a nice glass of wine. I have been working on a new show with my amazing friends and decided that I should share this recipe. It was a hit! This recipe has allowed me to spend more time with my husband (since I make it for him a few times a month)… and everyone LOVES this healthy, organic CHIX recipe. It looks gourmet but is incredibly easy to make. Here it is and definitely inspired by Ina Garten!
- 1 large bunch rosemary
Preheat the oven to 425 degrees F.
Remove the chicken giblets and rinse the chicken inside and out. Pat dry. Salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, rosemary, lemon halves, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 2 sprigs of rosemary, 2 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top (on rack if applicable).
Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables and your favorite glass of wine :)!