Roast Chicken Dinner

I have literally made this recipe twice last week, it was soo good and pretty simple. It is one of Rachel Ray’s recipes that I have tweaked just a bit. The chicken comes out really juicy and it’s one of those great “throw-in-one-pot” sort of dishes. You can use any vegetables you have in your pantry, I just love using onions, carrots and potatoes.

1 (4 to 5 pound) chickens, washed and dried
4 tablespoons chopped thyme leaves
Salt and freshly ground black pepper
1/2 stick softened butter
2 heads, plus 4 cloves garlic
12 small potatoes, halved
4 small onions, peeled and quartered, attached at root end
2 carrots quartered
Extra-virgin olive oil, for liberal drizzling
6 sprigs rosemary, leaves finely chopped (I used dried)
1 tablespoon fennel seeds or fennel pollen (saunf)
1 tablespoon crushed red pepper flakes
1 lemon, halved
1 tbls flour
1 cup chicken broth

What to do…

  1. Preheat the oven to 475 degrees F.
  2. Liberally season the chicken, inside and out with thyme, and salt and pepper, to taste. Rub with 1/2 stick of softened butter.
  3. Cut the ends off 2 bulbs of garlic to expose all of the cloves for roasting.
  4. Put the potatoes, carrots, and onions in a roasting pan, and liberally drizzle with extra-virgin olive oil and salt, red pepper and black pepper, to taste.
  5. Dress the whole cut bulbs of garlic with extra-virgin olive oil and season with salt and pepper, to taste. Press the bulbs into the rosemary leaves so that some adheres to the garlic, then sprinkle the remainder over the potatoes and onions.
  6. Put the chicken into this pan. Sprinkle with fennel seed or pollen. Squeeze the juice of 1 lemon over the chicken and put the lemon in cavity of bird along with 2 large cloves of crushed garlic. Tie the legs together with string.
  7. Add the dressed garlic heads to the pan and roast this bird for 15 minutes at 475 degrees F.
  8. Baste the bird with pan juices, then lower the temperature 375 degrees F and roast until the juices run clear, about 1 hour to 1 hour and 15 minutes.
  9. Remove the chicken to a cutting board. Let rest for 10 minutes and then carve. Arrange the chicken on a serving platter along with the potato mixture.
  10. Cook the pan juices with 1 tbls flour and 1 cup chicken broth. Squeeze the roasted garlic cloves out of the skin. Discard the skin.
  11. Pour gravy over the chicken. Serve with warm bread to use for mopping.