|You can tell this is healthy, because there are alot of veggies. And fruit.|
1 (5 to 6 pound) whole chicken
Freshly ground black pepper
1 large bunch fresh thyme
1 lemon, halved
1 head garlic, cut in half crosswise
1/4 C butter (half a stick)
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges
4 Yukon Gold potatoes
5 cloves garlic
1/4 C milk
3 T butter
If you are making this meal right away, then preheat the oven to 425 degrees F. Usually, I get this chopped/buttered/together in the morning, then put foil over the whole thing, throw it in the fridge, and put it in the oven an hour and a half before I want to serve it. Make sure your oven racks are on the lowest levels, or you will not have room for the chicken and you'll have to finagle them while they're smoking hot and your chicken is ready and you will undoubtedly burn yourself.
|This is how we core the fennel, core the fennel, core the fennel|
|Mmm. huge ol' chunks of fennel. These are going to be my favorite part.|
|This was super easy but did require a knife so a three-year-old technically can't do it. YOU ARE SO ADULT!|
|We are also pretty. Very, very, pretty. But not smart.|
The chicken is slightly more difficult, but just barely. Take the giblets out of the cavity, then rinse the whole chicken, inside and out. If there are random chunks of skin or whatever, remove them so it looks like a chicken is supposed to look, not like Frankenstein. Make sure you kind of give it a once-over for any big feather quills that might have been missed.
Salt and pepper the inside of the chicken, then stuff the garlic and lemon inside with the thyme. Truss the leg bones (tie them together with string or do what I do, poke holes in the skin by the legs and pop each drumstick into the opposite side's skin. It works just as well, and doesn't leave the minty tang that dental floss does). Flip the wing tips under the body, then put the chicken on top of the veggies. I like to put the chicken on a rack over the vegetables, but I don't think it is necessary. Melt half a stick of butter in the microwave and pour the melted butter over the chicken, trying to coat all of the skin. The excess will go on the veggies which is totally fine. Salt and pepper it, then either put foil over the whole thing and put it in the fridge for later, or throw it in the oven.
|Naked chicken!! It's NAKED!|
|It already looks good.|
After you put the chicken in the oven, peel a few potatoes and a few cloves of garlic.And there you have it, folks. Mashed potatoes. Veggies. Beautiful brown chicken. Gravy if you made it (juice from the pan, fat skimmed off, little bit of flour and butter, some milk/water, whisk it over high heat, BAM). EASY PEASY LEMON SQUEEZY.
Chop the potato roughly and put them with the whole cloves into a pot.
Cover the potatoes with water, cover the pot, and put it on medium heat when the chicken's been in the oven for about 30 minutes. In the meantime, throw a few tablespoons of butter, a little splash of milk, and some thyme (not the branches, just the leaves) into a mixing bowl.
When the potatoes mush apart when you push on them with a fork, they are ready-- it should be right around the time you pull out the chicken, which has to rest 20 minutes anyway. Drain them and throw them in the bowl. I know you're not supposed to do mashed potatoes this way, but eff that. They come out absolutely gorgeous and it is way easier than doing it by hand. Mix them on low just until everything comes together. You might need a dash more milk to make them the right consistency.
Roast the chicken for 75-90 minutes at 425, or until the juices run clear when you cut between a leg and thigh. It is possible that the chicken will be done after an hour-- this happened to me. Just take the chicken out, tent it with foil, and keep roasting the veggies for another 20 minutes or so. You should let the chicken sit for 20 minutes anyway, since it will do something sciency to help the meat retain its juices. Plus, you can drain off the juices from the veggies at this point and make gravy. Nom.
|Yukon Gold, baby|
|Fat fatty fat fat|
|These are parfait, and I did nothing fussy to them.|
|I know!! IT IS BEAUTIFUL.|
|I LOVE ME SO MUCH FOR MAKING THIS!|