RECIPE FOR OVEN ROASTED CHICKEN LEGS RECIPES

Name: Perfect Roast Chicken
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 2 h 10 min
Yield: 8 servings
Ingredients: 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

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PERFECT ROAST CHICKEN RECIPE | INA GARTEN | FOOD NETWORK

Perfect Roast Chicken Recipe | Ina Garten | Food Network image

For the perfect roast chicken dinner every time, try this popular recipe from Ina Garten, Food Network's Barefoot Contessa.

Provided by Ina Garten

Categories main-dish

Total Time 2 hours 10 minutes

Prep Time 20 minutes

Cook Time 1 hours 30 minutes

Yield 8 servings

Number Of Ingredients 11

Ingredients

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

Steps:

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.

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