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What do you eat on Sunday? This roast chicken recipe is simple yet packed with flavor. The chicken is stuffed with garlic, lemon, and thyme, brushed with butter, and roasted on a bed of fennel, carrots, and onions. The result is a juicy, aromatic chicken with crispy skin and tender roasted vegetables. Letting the chicken rest overnight in the fridge before cooking ensures the skin crisps up beautifully. Serve it carved and enjoy the perfect...
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Roughly chop the fennel, carrots, and onions and place them into an oven dish.
Add a splash of olive oil, a generous touch of salt, pepper, and some fresh thyme leaves to the vegetables.
Preheat the oven to 210°C.
Pat the chicken dry and liberally salt the inside and outside.
Stuff the chicken with a bunch of garlic, both halves of the lemon, and a bunch of thyme.
Brush the outside of the chicken with butter and season generously with salt and pepper.
Tie the legs together with kitchen string and tuck the wings under the body.
Place the chicken on top of the prepared vegetables in the oven dish.
Roast the chicken for 1 to 1 1/2 hours, depending on your oven and the size of the chicken, until the skin is golden and crispy and the juices run clear when pierced.
Remove the chicken from the oven and let it rest for 20 minutes before carving and serving.
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Leave the chicken uncovered in the fridge overnight before cooking to dry out the skin and ensure it crisps up nicely.
How do I know when the chicken is fully cooked?
The chicken is fully cooked when the skin is golden and crispy, and the juices run clear when pierced. You can also use a meat thermometer; the internal temperature should reach 165°F (74°C).
Can I use dried thyme instead of fresh thyme?
Yes, you can use dried thyme if fresh thyme is not available. Use about half the amount of dried thyme as you would fresh thyme.
What vegetables can I substitute for fennel?
You can substitute fennel with celery or parsnips for a similar texture and flavor profile.
Can I use olive oil instead of butter for brushing the chicken?
Yes, olive oil can be used instead of butter for brushing the chicken, but butter adds a richer flavor and helps with browning.
How long should I let the chicken rest before carving?
Let the chicken rest for 20 minutes after removing it from the oven to allow the juices to redistribute and ensure a moist and flavorful result.
Combining french technique and bold flavours, Currently on a journey to learning as much as I can about cooking, always up for a challenge and a new recipe. - New recipes every Sunday
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