Recipe of the Week..Barefoot Contessa's Perfect Roast Chicken

One thing we love about our Meat CSA that we participate in through a local farm...every month we get a 6-7 pound whole chicken. This is one of our favorite coveted items and every time I make it for Mr. Allan, he says the CSA is completely worth it and such a great thing we've gotten into. I've tried a couple different roast chicken recipes...some with apples and different fruits, some with variations of spice, but this good, simple recipe tops my list of favorites. It's from one of my favorite Food Network ladies and it just works.

Some of the main stars...some lemon, garlic and lots of fresh herbs

Into the roaster with some onions and olive oil

then comes the naked giblet free washed and salted bird

the final product...I'm not sure who goes nuttier when this emerges form the oven...Mr. Allan or the cats

Barefoot Contessa's Perfect Roast Chicken

(5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges
Olive oil

Directions

Preheat the oven to 425 degrees F

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, 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, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.

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.

**the only thing I alter on this recipe...sometimes I go a little heavier on the veggies..throw in a couple extra carrots and onions...the roasted vegetables are so good...I love that heavily roasted flavor..I've skipped the fennel and it definitely adds to the veggies, so it's something not to omit!

This is our go to Sunday dinner....and then we get to enjoy leftovers for the week!