- Average
- Average budget
Ingredients
- 1 (5 to 6 lbs)
- 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 tables( 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
Preparation
Step 1
Preheat the oven to 425 degrees F
Step 2
Remove the chicken giblets. Rinse the chicken inside and out. Remove any 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 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 the wing tips under of the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of time, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
Step 3
Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and serve it with the vegetables.