JAW DROPPIN CHICKEN!

This recipe I have to give credit to my girl Ina Garten, and if you don’t know who she is you need to!! Her recipe calls for fennel and Yukon Gold potatoes. For those of us that don’t shop at a specialty grocery store these ingredients may be a little difficult to find at your local Food 4 Less! I have made it though with the Yukon golds but their way more expensive then you $1.98 10lb of russet potatoes. So I made it with your average potatoes and added carrots and an onion and some chicken stock.  I know cooking a whole chicken can sometimes be scary, if you’re like me the whole wondering if it's cooked correctly is a little daunting. I can guarantee that this chicken will be delicious and you will look like a chicken makin ninja!

Pre heat oven to 400 degrees F.

1 Whole Chicken

Carrots (however many you think will feed your family)

Russet Potatoes (Same goes for the potatoes)

*I have a family of 4 and I use 8 carrots and around 6-7 potatoes depending on size.

1 Yellow Onion

I Stick of Butter

1 lemon

10 Cloves of Garlic

A handful of Thyme

Olive Oil

1 14.5 oz. can of Chicken Stock

Kosher Salt

Black Pepper

Butchers Twine (you can find this at any grocery store, even Food 4 Less!)

Peel and cut carrots and cut potatoes, you don’t need to peel the potatoes but wash them very well. Place carrots and potatoes in a roasting pan pour olive oil and sprinkle with salt and pepper and a few sprigs of thyme.

Now it’s time to get the chicken ready don’t get scared it’s very easy! If you buy the whole chicken you will have to clean it that means taking out the neck and gizzards that are in the chicken. They will fall out but after you will need to clean the inside by rinsing with water.  You will also need to rinse the whole chicken under the wings and legs. Pat dry the chicken and cut away any fat that is at the opening of the chicken.  Cut the lemon in half and place inside the cavity of the chicken, followed by the cloves of garlic and thyme and the other half of the lemon.

 Now you want to tie the legs together, I don’t have any special tie for this just tight enough to close the legs and keep the cavity closed. Place the chicken on top of the veggies in the middle of the roasting pan, put the wings under the body of the chicken so they don’t show.

 Melt your stick of butter and spread melted butter all over the chicken, sprinkle salt and pepper on chicken. The butter will give you the most delicious crispy skin!

 Put the chicken and veggies in the oven uncovered for an hour 1/2, with 30 mins left put the chicken stock in the pan covering the veggies. The last step you don’t have to do, I just like my veggies a little on the softer side. When the 1 ½ is up poke the thigh of the chicken with a fork and if the liquid is clear it’s done and if there is no liquid it’s done. Take the chicken out and let it rest for about 15 mins, this will let the juices settle in the chicken.

This chicken is so moist and delicious serve it with some rice pilaf and you have a fancy dinner!

DELICIOUS!!