This roast chicken recipe is so good, I have to call it holy. It comes from Ina Garten over at the Food Network. The chicken is tasty and moist, and the vegetables are delicious. I have been scared to cook with fennel, but it gave the chicken great flavor so I’ve converted and relinquished all judgment of the oddly-shaped vegetable. I served the chicken and vegetables with some baked red-skin potatoes (super cheap at the market these days) and pan gravy I made with the drippings. It was delightful.
If you’ve never roasted a whole chicken, give it a try. It’s surprisingly easy and economical. If you make broth with the innards and some scrap vegetables, you can really stretch this meal. I used the broth I made from this chicken to make a big pot of risotto a day later.