Perfect Roast Chicken


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

Total Time

2 hr 10 min
20 min
20 min
1 hr 30 min


Watch how to make this recipe.
Preheat the oven to 425 degrees F.
Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

Quick Chicken Fajita


3 tablespoons olive oil
1 large onion, sliced
1 clove fresh garlic minced or crushed
1 red or yellow bell pepper, thinly sliced
1/4 teaspoon ground cumin
1/4 teaspoon paprika
1 pinch cayenne pepper
1/4 teaspoon dried oregano, crumbled
1/2 cup canned chicken broth
4 boneless chicken breast halves, skinned, cut into strips
Warm flour tortillas
1 avocado, peeled, chopped
1 cup purchased salsa


With a large frypan or Dutch oven, place oil over medium heat. Add onion, garlic, mustard seeds and anise seed; cook, stirring, about 2 minutes or until onion is translucent. Add chicken and cook, turning, about 10 minutes or until chicken has started to brown. Add beans, chipotle peppers, molasses, orange juice concentrate and tomatoes; continue cooking about 10 minutes until mixture is slightly thickened. In small frypan, place butter over medium heat. Add crushed taco shells and sauté until brown. Stir in Parmesan cheese and continue to cook, stirring, about 5 minutes more. Divide chicken mixture evenly in individual serving bowls and top with taco crumbs. Place 1 teaspoon sour cream in center of each and arrange peppers in pinwheel around sour cream. Sprinkle with paprika.

Chicken with Bell Peppers, Smoked Ham, and Paprika


  • 1 tablespoon olive oil
  • 3- to 3 1/2- pound chicken
  • 2 large red bell peppers, cut into strips (about 4 cups)
  • 2 medium onions, halved, cut lengthwise into strips (about 3 cups)
  • 2 cups diced smoked ham steak (such as Nueske's; about 11 ounces)
  • 1 teaspoon Pimentón de La Vera (Spanish smoked paprika) or hot paprika
  • 1 1/2 cups low-salt chicken broth
  • 1/4 cup chopped fresh Italian parsley


Heat oil in heavy wide pot over medium-high heat. Sprinkle chicken with salt and pepper; add to pot. Cook until browned, about 6 minutes per side. Transfer chicken to bowl. Increase heat to high. Add next 3 ingredients and 1/2 teaspoon paprika to drippings in pot; sauté until vegetables are soft and light brown, about 8 minutes. Return chicken to pot; add broth. Sprinkle chicken with remaining 1/2 teaspoon paprika. Bring to boil. Reduce heat, cover, and simmer 10 minutes. Uncover; simmer until chicken is tender, about 10 minutes longer. Season with salt and pepper. Sprinkle parsley over; serve.