Perfect Roast Chicken

1 (5 to 6 pound) roasting chicken
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 tablespoons (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

Preheat the oven to 425 F.
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 thyme, 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 the
body of the chicken. Place the onions, carrots, and fennel in a roasting
pan. Toss with salt, pepper, 20 sprigs of 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 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 platter and serve it with the vegetables.

Yield: 8 servings
Prep Time: 20 minutes
Inactive Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Difficulty: Medium

Jenn B aka Mom2Sam and Tiny

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