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Chicken Roast

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Prep Time 20 mins
Cook Time 1 hr 50 mins

Ingredients
  

  • 1 5 to 6 lb roasting chicken
  • Kosher salt
  • Freshly ground black pepper
  • 1 large bunch fresh thyme plus 20 sprigs
  • 1 lemon halved
  • 1 head garlic cut in half crosswise
  • 2 tbsp 1/4 stick 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
  • Olive oil

Instructions
 

  • Preheat the oven to 425 degrees F.
  • Remove the chicken giblets. Rinse the chicken inside and out. Remove the excess fat and pat the outside dry.
  • Liberally salt and pepper the inside of the chicken. Stuff the chicken with the bunch of thyme, both lemon halves, and all the garlic.
  • Brush the outside of the chicken with the butter and sprinkle again with salt and pepper.
  • Tie the legs together with kitchen string and tuck wing tips under the body of the chicken.
  • Place the onions, carrots, and fennel in a roasting pan.
  • Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
  • Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between the leg and thigh.
  • Move the chicken and veggies to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the veggies.