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Ingredients
- 1 5-6 lb roasting chicken
- kosher salt
- ground pepper
- 1 bunch fresh thyme
- 1 lemon, halved
- 6 cloves garlic sliced
- 2 Tbsps 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
Details
Servings 8
Preparation
Step 1
Preheat oven to 425 degrees.
Rinse the chicken inside and out and remove giblets from chicken. Remove any excess fat. Liberally salt and pepper the inside of the chicken. Stuff the cavity with thyme, lemons, and the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Place the onions, carrots, and the fennel in a roasting pan. Toss with salt and pepper,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.
Remove the chicken and the vegetables to a platter and cover with foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.
Serve with garlic roasted potatoes.
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