When you think of chicken you usually think, “This again!?” But in reality a perfectly roasted chicken is so good and something to never tire of.
I once read that if a restaurant can prepare a simple roasted chicken that is moist and flavorful, chances are everything else is great as well. That has to be true, since a roasted chicken is pretty simple, but it’s definitely not easy to perfect.
After reading many recipes and trying tons of different things, I have finally found the perfect roasted chicken recipe. The perfect cooking time, the perfect temperature, and the perfect flavorings that produce a moist, juicy, flavorful chicken with the most important thing: crispy skin!
This recipe is great for Shabbat, since it all cooks in one pan, which makes for easy clean up. Try it this Shabbat or any other night. I’m sure it will be a hit and you will make it many, many times.
Here’s what you’ll need:
2 fennel bulbs
3 red onions
to taste kosher salt
to taste fresh ground pepper
4 tbsp olive oil
1 roaster chicken, 4-5 lb
2 sprigs fresh thyme
Now, let’s get started!
1. Preheat oven to 400 degrees Fahrenheit. Line a roasting pan with parchment paper.
2. Quarter the onions and slice the carrots.
3. Quarter the fennel and reserve some of the fennel leaves, and roughly chop them.
4. Combine the fennel and the leaves, onions and carrots. Season generously with salt and pepper and drizzle with olive oil and transfer to the parchment lined baking sheet. Toss.
5. Quarter the lemons.
6. Stuff chicken cavity with the lemon quarters and thyme. Place the chicken, breast side down, on roasting rack or directly on top of veggies, and rub with olive oil. Season with salt and pepper on all sides.
7. Tuck the wings for them not to burn. Roast for 40 minutes. Remove and flip the bird so that the breast side is up. Return to oven and continue roasting for another 25 minutes.
8. Remove from oven and tent with foil. Rest the chicken for 5 to 10 minutes. Carve and serve with roasted veggies. Enjoy!