Perfect Roast Chicken

1 5-6 lb. roasting chicken (I bought mine cut up)
Olive oil
2 1/2 tbsps. butter, softened
Kosher salt
Fresh ground black pepper
1 tsp. ground thyme
1 butternut or acorn squash
1 large yellow onion
1 bulb of fennel
6 medium carrots
1 orange
1 lemon, quartered

Preheat oven to 400F degrees

Combine the butter, salt, pepper and thyme in a small container and set aside (I apologize, I forgot to take a picture of this step)

Remove skin from squash and chop in chunks.  I would have preferred to use a butternut squash over the acorn squash only because the acorn squash is difficult to cut.  It took me a little longer than usual and with all it's curves, I was afraid of my sharp knife slipping and cutting off my finger. So be careful when you cut your squash, they're slippery!  Place squash in a large bowl.

Cut the onion into slices.  As you can see I chopped mine up, oh well it really doesn't matter

This is a fennel bulb just in case you've never seen one before.  Our local grocery store had a bunch in the vegetable section and they looked so good, clean and fresh (which at times is a rarity).  I just had to buy one.  Anyway, chop off the stems and cute the bulb into thick slices.

Place the fennel slices in the same bowl

Cut the carrots in chunks and place in bowl with other vegetables

Sprinkle with salt and pepper, a generous amount of each.  Drizzle with oil about 2 tbsps. worth.

With a spatula combine to cover all the vegetables with the oil

In a large tray 1 inch deep, drizzle on some olive oil.  Add bowl of vegetables to tray.

With a zester, sprinkle orange zest over all the vegetables.

Then cut the orange in half and squeeze juice over all the vegetables.  Place lemon quarters in with the vegetables.  Set aside.

Prepare chicken by rubbing the butter mixture over every piece including getting underneath the skin.  Try not to tear it though.

Place the chicken pieces on top of the vegetables.  Drizzle with olive oil.  Bake 1 1/2 hours, rotating the tray once halfway through.

I'm thrilled how the chicken looked when it came out of the oven.  Golden brown with crispy skin.  The vegetables were roasted just as well and very tender.

Place roasted chicken pieces on a large platter, the vegetables around the edges then sprinkle with fennel fronds.

I first saw this recipe around five years ago as it was being prepared by Ina Garten on her Barefoot Contessa food program. I had never seen or heard of fennel and it aroused my curiosity.  As she finished the recipe, the chicken looked so savory and so good but then, in my opinion Ina makes everything look delicious.  I have now cooked this recipe at least ten times.  I have tweaked it slighty by omitting the garlic and adding the squash and the orange.

I used a tray/cookie sheet instead of a casserole dish this time knowing that the edges and sides of the chicken would also get golden brown.  It helped that the chicken was cut up too.  Much to my surprise, I loved how crispy the skin came out and I'm certain it is because I used the the tray.

Hubby loved it and commented several times how it had a great flavor and the seasoning was just right.  I love to cook and I love to make him happy.  As the chicken roasted, the whole house was filled with amazing delicious aromas.  We both agreed it would make a great dish to serve when we have friends over.  I highly recommend you try this recipe, there's a good reason why the word "perfect" is in the title.

Have a blessed week.  Until next time,