am lucky enough to live near a farm that sells fresh chickens. I'll never forget
the first time I baked fresh chicken breasts. The flavor and texture of the meat
was outstanding. From that time on there has been no more Perdue for us. This
beautiful roasted whole chicken is based on Ina Garten's Perfect Roast Chicken
Recipe. I'd suggest if you ever have a chance to purchase an organically raised
farm fresh chicken you buy it. The flavor is definitely worth the extra money.
Perfect Roast Chicken -adapted from an Ina Garten recipe
5-6 lb. roasting chicken Kosher salt Freshly ground black pepper 1 large
stem fresh thyme, plus 20 springs 1 lemon, halved or quartered 1 garlic
head, cut in half crosswise 2 tablespoons (1/4 stick) butter, melted 1 large
yellow onion, thickly sliced (or peeled and quartered) 4 carrots, peeled and
cut into chunks 1 bulb fennel, tops removed cut into wedges
4- 6 red or white potatoes, rinsed and dried, cut into quarters (optional) Olive
Preheat the oven to 425°F
Remove the chicken giblets, Rinse
the chicken inside and out and remove any excess fat or pin feathers. Pat dry
inside and out. Liberally salt and pepper the inside of the chicken. Stuff the
cavity with the bunch of thyme and the lemons and all the garlic.
the outside of the chicken with butter and sprinkle outside with salt and pepper.
Tie the legs together with kitchen string and tuck the wings under the bird.
the onions, carrots, fennel, potatoes in the roasting pan. Toss with salt and
pepper and olive oil. Add thyme sprigs. Place chicken on top.
chicken for 1 1/2 hours (or until it reaches a minimum internal temperature of
165°F). The juices should run clear when you cut between the leg and the thigh.
Remove the chicken and vegetables from the pan to a platter and cover with aluminum
foil for 10 -15 minutes. Slice and serve with vegetables.
I add more or less vegetables. My husband really enjoys carrots and onions cooked
this way, so I generally add more than called for the the original recipe. The
original recipe doesn't call for potatoes but I add them and make this a one pan
meal. I also add water or chicken stock so I can make a gravy.
chicken weighed-in at a healthy 7 pounds and cooked for 1 hour 45 minutes. As
you can see I had the added benefit of a pop up timer. See instructions for how
to place a thermometer in poultry below.
In order to keep potential
contamination down to a minimum I try to work with the chicken in a planned way.
First I get all the veggies ready and in the pan. I get the lemon, garlic and
herbs to be put in the cavity ready. I have the butter melted and ready to use.
I cut the kitchen string to the desired length. I put about 2 tablespoons of kosher
salt and 1 tablespoon of pepper plus any dry herbs I may be using on a paper plate
(so I'm not dipping dirty hands back into the salt keeper, etc).
wash and dry the chicken and start prepping it.
to place a thermometer in poultry
cooking whole poultry, the food thermometer should be inserted into the thickest
part of the thigh (avoiding the bone).