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A few months ago, I made Ina Garten’s Perfect Roast Chicken. And while the chicken itself could not have possibly been any better, her choice of vegetables was not my favorite. What can I say? I despise fennel. So this time, I made a few adjustments to Ina’s recipe and came up with Kate Parham’s Perfect Roast Chicken.
1. To start, chop up the parsnips, sweet potato, sweet onion, and carrots. Drizzle with olive oil and season liberally with salt and pepper.
2. The chicken was simply stuffed (after being seasoned with salt and pepper) with the lemon, onion, garlic and some thyme. I poured the melted butter over the top and seasoned liberally with more salt and pepper and thyme. Roast at 425F for 1.5 hours.
The result: absolute perfection. This was one of the moistest chickens I’ve ever eaten and the flavor was just out of this world. For a total hands-on time of 15 minutes, I’d say this is my new favorite meal. And so healthy, too!
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Hedy on 2.18.2011
I made this a while ago and loved the chicken! I did roast the veggies the same amount as the chicken – which I adjusted to 1 hr because I had a smaller chicken. My veggies were charred badly.
I’m making it again today and I’ll add the veggies later. I’ll make the chicken exactly the same as in the recipe, because it was perfect.
mignon on 1.17.2011
I like your choice of veggies, too! This sounds divine. Are the veggies roasted alongside the chicken for the same amount of time? Thank you!