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  • Writer's pictureTommy Centola

Fire-Roasted Chicken

My favorite non-seafood protein is chicken. This week, I'm sharing two very different recipes Today's isa whole chicken cooked in the kitchen. Thursday's will be prepared on the grill.

1 (5-6 pound) roasting chicken, giblets reserved, rinsed and patted dry

Creole seasoning

1 large bunch fresh thyme

1 lemon, halved

1 head garlic, halved crosswise

1 large yellow onion, peeled and thickly sliced

20 sprigs fresh thyme, divided

4 carrots, cut into 2-inch pieces

8 Yukon Gold potatoes, halved

1 fennel bulb, tops removed and cut into wedges

10 cloves garlic

1/4 cup olive oil

1/2 cup butter, melted

Preheat oven to 425℉.

Remove any excess fat and leftover pin feathers from chicken. Liberty rub inside of chicken with Creole seasoning. Stuff cavity with bunch of thyme, lemon and garlic head. Season outside of chicken with Creole seasoning, rubbing well into skin. Tie legs together with kitchen string, and tuck wing tips under body of chicken.

Place onion slices and 10 sprigs fresh thyme on bottom of a roasting pan. Season with Creole seasoning. Place chicken on top of onion and thyme.

In a large bowl, combine carrot, potato, fennel, garlic cloves, oil, and remaining 10 thyme sprigs. Season with Creole seasoning, tossing to coat well. Arrange seasoned vegetable mixture around chicken in roasting pan. Pour melted butter over chicken.

Cover and roast 1 1/2 hours. Uncover and cook until skin turns brown and crispy, and a meat thermometer instered in thickest portion registers 165℉, 15 to 20 minutes more. Remove roasting pan from oven, cover with foil, and let rest for 20 minutes. Slice chicken, transfer to a platter, and serve with roasted vegetables.


Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

Good Cooking, Good Eating and Good Living!!!

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