Roast Chicken
Cook Time:
1 hour 30 minutes
Total Time:
2 hours 10 minutes
Total Time:
measuring spoon
knife
cutting board
paper towel
brush
kitchen string
roasting pan
platter
Ingredients
5-6 lb. roast chicken
Salt & pepper
1 large bunch thyme, plus 20 sprigs
1 lemon, halved
1 head of garlic, cut in half
2 tbsp. butter, melted
1 large yellow onion, in thick slices
4 carrots, cut into 2" pieces
1 bulb fennel, tops removed, cut into wedges
Olive oil
Directions
Preheat the oven to 425°F.
Remove the chicken giblets and rinse the chicken inside and out. Remove any fat or remaining pin feathers and pat the outside of the chicken dry.
Salt and pepper the inside of the chicken. Place the bunch of thyme, both halves of the lemon, and all of the garlic inside the chicken. Brush the outside with the melted butter and season with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips underneath the chicken.
Place the onions, carrots, and fennel into a roasting pan. Toss with salt, pepper, the 20 remaining sprigs of thyme, and olive oil. Spread around the bottom of the pan and place the chicken on top.
Place the pan in the oven and roast for 1-1/2 hours or until the juices run clear. Remove the chicken and vegetables to a platter and cover with aluminum foil for 20 minutes.
Slice the chicken and serve with the vegetables.