this is my first time making a roast chicken for thanksgiving any good tips will be good.Do i cover the chicken or leave it open??I will add salt, butter, black pepper and thyme will this work?? what else can I do to make it tasted good.Im going to use a aluminum tray for the chicken
no way in HELL anyone is going to read this :O
Prep Time: 20 min Inactive Prep Time: 20 min Cook Time: 1 hr 30 min Level: Intermediate Serves: 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 Directions Preheat the oven to 425 degrees FRemove the chicken gibletsRinse the chicken inside and outRemove any excess fat and leftover pin feathers and pat the outside dryLiberally salt and pepper the inside of the chickenStuff the cavity with the bunch of thyme, both halves of lemon, and all the garlicBrush the outside of the chicken with the butter and sprinkle again with salt and pepperTie the legs together with kitchen string and tuck the wing tips under the body of the chickenPlace the onions, carrots, and fennel in a roasting panToss with salt, pepper, 20 sprigs of thyme, and olive oilSpread around the bottom of the roasting pan and place the chicken on topRoast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thighRemove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutesSlice the chicken onto a platter and serve it with the vegetables.
1I haven't read Sleepy Hollow, so I am unable to assist you 2tl;dr 3I am unwilling to assist anyone who says 'god bless'
