Perfect Roast Chicken

By tisch3240

Ingredients

• 1 ( 5 to 6 lbs.)
• 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 tbl(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

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 excess fat and leftover pin feathers and pat outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of tyme, both halves of lemon, 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 the body of the chicken. Place onions, carrots, and fennel in a roasting pan. Toss with salt, pepper,20 sprigs of tyme, and olive oil. Spread around the bottom of the roasting pan and place chicken on top

Step 3

Roast the chicken for 1 1/2 hours, or until the juices run clear. When you cut between leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for 20 mins. Slice the chicken onto platter and serve it with the vegetables.