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Perfect Roasted Chicken

Source of Recipe

Lynn Crocker


List of Ingredients

1 (5-6 lb.) roasting chicken
kosher salt
20 sprigs of fresh thyme
1 head of garlic, cut in half crosswise
1-2 large yellow onion, thickly sliced
small bag of carrots cut into 2 inch chunks
1 bulb of fennel, tops removed, and cut into wedges
Olive Oil
freshly ground pepper
1 lemon, halved
1/4 stick of butter


Recipe

Preheat oven to 425 degrees. Remove the chicken giblets. Rince 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 10 sprigs of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with 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. (I never fool with tying it.) Place the onions, carrots, and fennel in a roasting pan. Toss with salt , pepper, 10 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place chicken on top. 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 cover with aluminum foil for about 20 minutes. Slice the chicken onto a paltter and serve it with the vegetables. Great with the roasted potatoes.