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
one 5-pound chicken
lemon, cut in half
cloves of garlic, sliced
large white onion, sliced thinly
Salt and freshly ground black pepper
In This Recipe
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.
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.