Engagement Roast Chicken Barefoot Contessa
Discover the secret to winning hearts with the iconic Engagement Roast Chicken by Barefoot Contessa. This timeless roast chicken recipe is perfect for special occasions or an unforgettable weeknight dinner. Packed with simple yet bold flavors, the juicy whole chicken is seasoned inside and out with kosher salt, pepper, fresh thyme, and lemon, then roasted to golden perfection atop a bed of caramelized onions, sweet carrots, and fragrant fennel. Melted butter ensures a crisp, golden skin, while the vibrant veggies absorb the savory drippings for an irresistible side. With a prep time of just 20 minutes and a foolproof roasting technique, this one-pan wonder effortlessly delivers a show-stopping meal that’s as comforting as it is elegant. Serve it warm and watch as your loved ones fall head over heels for this flavorful classic.
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Recipe Information
Ingredients
- 1 Whole chicken (about 4 to 4.5 pounds)
- 1 tablespoon Kosher salt
- 0.5 tablespoon Freshly ground black pepper
- 1 Lemon
- 1 head Garlic
- 1 bunch Fresh thyme
- 2 tablespoons Unsalted butter, melted
- 2 Yellow onions, thickly sliced
- 4 Carrots, cut into large chunks
- 1 Fennel bulb, top and core removed, cut into wedges
- 2 tablespoons Olive oil
Instructions
Preheat your oven to 425°F (220°C).
Remove any giblets from inside the chicken and rinse the chicken thoroughly with cold water, inside and out. Pat it dry with paper towels.
Generously season the cavity of the chicken with 1/2 tablespoon of kosher salt and 1/4 tablespoon of black pepper.
Cut the lemon in half and place it inside the cavity of the chicken along with the whole head of garlic (cut in half crosswise) and 4-5 sprigs of thyme.
Tie the legs of the chicken together with kitchen string and tuck the wing tips under the body of the chicken.
Brush the outside of the chicken with melted butter, then sprinkle it with the remaining 1/2 tablespoon of kosher salt and 1/4 tablespoon of freshly ground black pepper.
In a large roasting pan, spread out the sliced onions, carrots, and fennel bulb. Toss them with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
Place the chicken on top of the vegetables, breast-side up.
Roast the chicken at 425°F (220°C) for 1 hour and 20 minutes, or until the juices run clear when you cut between the leg and the thigh, and the internal temperature of the thickest part of the chicken reads 165°F (74°C).
Remove the chicken and vegetables from the oven. Cover the chicken loosely with aluminum foil and let it rest for 10-15 minutes.
Carve the chicken and serve it warm with the roasted vegetables.
Nutrition Facts
Calories |
744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.4 g | 68% | |
| Saturated Fat | 15.9 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 216 mg | 72% | |
| Sodium | 730 mg | 32% | |
| Total Carbohydrate | 22.4 g | 8% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 8.7 g | ||
| Protein | 48.3 g | 97% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 140 mg | 11% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1003 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
