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Have you wronged a loved one and need to make it right?  Have you been dating your signifigant other for too long and need to “….put a ring on it…”?  Do you need a fantabulous dish that you can always count on to always deliver?  Look no further….Barefoot Contessa’s Perfect Roast Chicken

I’ve attempted many roast chicken recipes and since making this one, I’ve tossed all the others out the door.  When I make this, I always ask husband if he’s ready to fall in love with me all over again.  Guess what kids?  He does.  I thought for Dad’s Day I would make this delicious dish for him and use my secret ingredient….LOVE!  (….mushy..mushy…puke…puke…..) He isn’t an actual “dad” just yet but he’s the perfff dad to our furry child “C Monkey” and that’s good enough reason to celebrate him today and every day.  So cheers to you “daddy”. xoxoo

As you know I make small changes to most all recipes.  The first time I made this we were left wishing for some more of the delicious vegetables.  So now when I make it I more than double up on them.  Don’t ask questions, just do as I say. 

Perfect Roast Chicken

Perfect Roast Chicken


  • 1 (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

Preheat the oven to 425°.

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.

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