Ingredients
- 1 large roasting chicken (around 6 lbs.), rinsed and giblets removed
- ¼ cup kosher salt
- 1 tbsp black peppe
- 1 lemon, halved
- 1 head garlic, halved across all cloves
- 1 bunch fresh thyme, divided
- 3 tbsp unsalted butter, melted
- 1 fennel bulb, quartered
- 1 yellow onion, sliced thick
- 3 carrots, cut into large chunks
- 3 tbsp olive oil
How to Make It
- Preheat oven to 425°.
- Pat the chicken dry after rinsing and liberally salt and pepper inside cavity. Stuff with lemon, garlic, and all but about 15 to 20 sprigs of the thyme. Brush outside of chicken all over with melted butter and season with salt and pepper. Using cooking twine, tie legs together, then tuck wing tips under body of chicken.
- In a roasting pan, add the fennel, onion, and carrots and toss with salt, pepper, olive oil, and reserved thyme. Line the bottom of the pan with the vegetables to create a bed for the chicken. Place chicken on top.
- Place in oven for about 1½ hours. Check for doneness by using a meal thermometer or cutting between the leg and thigh and seeing that the juices run clear. Remove and transfer chicken and vegetables to a serving platter. Loosely cover with foil and let rest for 15 to 20 minutes before carving and serving.
