Make Ahead

Roasted Chicken, Inspired by Norman Rockwell’s "Freedom From Want"

November  9, 2015
Photo by Rebecca Firkser | Spices and Spatulas
Author Notes

An amalgamation of the roasted chicken recipes from several talented cooks that are close to my heart: my mom, our friend Penny, Ina Garten, and Fanny Farmer. We like our birds lemony, with a touch of thyme. Pro tip: Smear the schmaltzy-roasted onions over a large slice of crusty bread for a snack that will absolutely spoil your appetite for dinner.

Recipe adapted from Ina Garten’s Perfect Roast Chicken, from the Barefoot Contessa Cookbook; and Roast Chicken, from the Fanny Farmer Cookbook. —Rebecca Firkser

  • Makes one 5-pound chicken
  • 1 5-pound chicken
  • 1 lemon, cut in half
  • 3 cloves of garlic, sliced
  • 1 bunch fresh thyme
  • 1/2 cup butter, melted
  • 1 large white onion, sliced thinly
  • Salt and freshly ground black pepper
In This Recipe
  1. Preheat the oven to 400° F. Rinse the chicken well, removing giblets (save them in a freezer bag for a stock!), and pat it dry with paper towels. Place the chicken on a rack in a roasting pan. Stuff the cavity with lemon, garlic, and thyme. Brush the outside of the bird all over with melted butter, then add lots of salt and pepper. Scatter sliced onions all around the bottom of the pan.
  2. Roast chicken for 30 minutes. Lower heat to 350° F, and roast for an additional hour and a half. Remove chicken from the oven and let rest for at least 10 minutes before digging in.

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Rebecca Firkser is a freelance food writer and recipe developer. Her work has appeared in a number of publications, among them Food52, TASTE, Edible Manhattan, Extra Crispy, The Strategist, and Bon Appetit's Healthyish. She contributed recipes and words to the book "Breakfast: The Most Important Book About the Best Meal of the Day." Once upon a time, she studied theatre design and art history at Smith College, so if you need a last-minute avocado costume or want to talk about Wayne Thiebaud's cakes, she's your girl.