Recipes

So let’s start by talking about the flailing chicken arms in the photo. Every roasted chicken recipe I read says to tie the legs together with twine. But I never have twine and never remember to buy it no matter how many times I write it down or text it to myself. But luckily, flailing chicken legs still taste great when cooked, especially when roasted with lemon, garlic, thyme, fennel, and a touch of butter. This recipe is a slight adaptation of Ina Garten’s Perfect Roast Chicken and is exactly that. It’s everything you want in a roast chicken and will fill your home with delicious smells and wonderful flavors. I recommend making it as soon as possible.

Weight Watchers Perfect Roast Chicken
Points: 4 oz. breast 5 points plus, drumstick 3 points plus, wing 4 points plus, thigh 5 points plus
Servings: 8 servings
Serving Size: varies
Nutritional Info: varies

Ingredients

• 1 5-6 lb. roasting chicken
• Kosher salt
• Freshly ground black pepper
• 1 large bunch fresh thyme
• 1 lemon, halved
• 1 head garlic, cut in half crosswise
• 1 tbsp. 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
• 1/2-1 lb. celeriac, cubed

Instructions

1. Preheat the oven to 425.
2. Wash the chicken and pat it dry completely. Season the inside of the chicken with salt and pepper. Stuff with the lemon, 3/4 of the thyme bunch, and the garlic.
3. Brush the outside of the chicken with the melted butter. Season with salt and pepper.
4. Add the onion, carrots, fennel, and potatoes to the bottom of a roasting pan coated with cooking spray. Season with salt and pepper. Sprinkle the remaining thyme over the veggies.
5. Place the chicken on top. Roast for 90 minutes or until the juice run clear. Let rest for 30 minutes, tented with foil, before serving.