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Perfect Roast Chicken
http://www.foodnetwork.com/recipes/ina-garten/perfect-roast-chicken-recipe/index.html
2 hours, 10 minutes (1 hour, 50 minutes active)
8 servings
Main Dish
3(1)
jdelaney72
Ingredients
  1. 5lb (2268glb -> g) Roasting Chicken whole
  2. 1pinch (≈0.2gestimated from: Salt, Kosher [cup] - MANUAL/WEBSITE: Diamond Crystal (http://www.seriouseats.com/2013/03/ask-the-food-lab-do-i-need-to-use-kosher-salt.html)) Kosher Salt
  3. 1pinch (≈0.1gestimated from: Spices, pepper, black [tbsp, ground]) Black Pepper
  4. 20medium (weight unavailable) Thyme, Fresh
  5. 1medium (≈58gestimated from: Lemons, raw, without peel [fruit (2-1/8" dia)]) Lemon halved
  6. 12cloves (≈36gestimated from: Garlic, raw [clove]) Garlic whole head (cut in half crosswise)
  7. 2tbsp (≈28.4gestimated from: Butter, without salt [tbsp]) Butter, Unsalted melted
  8. 1large (≈150gestimated from: Onions, raw [large]) Onion thickly sliced
  9. 4medium (≈244gestimated from: Carrots, raw [medium]) Carrot cut into 2-inch chunks
  10. 1medium (≈234gestimated from: Fennel, bulb, raw [bulb]) Fennel tops removed and cut into wedges
  11. 1tbsp (≈13.5gestimated from: Oil, olive, salad or cooking [tablespoon]) Olive Oil
Steps
  1. 1 Preheat the oven to 425 degrees F.
  2. 2 Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry.
  3. 3 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.
  4. 4 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.
https://cloudcookbook.jeffdelaney.com/recipes/184