Perfect Roast Chicken

By tisch3240

Ingredients

• 1(5 to 6 pound) roasting chicken
• kosher salt
• freshly ground black pepper
• 1 large bunch fresh time,plus 20 sprigs
• 1 lemon, halved
• 1 head garlic, cut in half crosswise
• 2 tablespoons ( 1/4 stick) butter, melted
• 1 large yellow onion, thickly sliced
• 4 carrots cut in 2 inch chunks
• 1 bulb of fennel. tops removed, cut into wedges
• olive oil

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Preheat the oven to 425 degrees F

Step 2

Remove the chicken giblets. Rinse the chicken inside and out. Remove the excess fat and leftover pin feathers and pat the outside dry.Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of time, both halves of lemon, and all 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 and carrots and fennel in roasting pan. Toss with salt, pepper, 20 sprigs of time, and olive oil. Spread around the bottom of roasting pan and place the chicken on top.

Step 3

Roast the chicken for 11/2 hours, until the juices run clear when you cut between the leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice chicken onto platter and serve with vegetables.