Description
A classic roast chicken recipe with lemon, garlic, fresh thyme, and vegetables. Juicy, tender, and perfectly crisp on the outside.
Ingredients
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 butter, melted
1 large yellow onion, thickly sliced
4 carrots, cut into 2-inch chunks
1 bulb fennel, tops removed, cut into wedges
Olive oil
Instructions
1. Preheat oven to 425°F.
2. Remove the chicken giblets and pat the chicken dry with paper towels.
3. Season the cavity with salt and pepper. Stuff with thyme, lemon halves, and garlic.
4. Brush the outside with melted butter. Season again with salt and pepper.
5. Tie legs with kitchen string and tuck wing tips under the body.
6. Place onion, carrots, and fennel in roasting pan. Toss with olive oil, thyme, salt, and pepper. Place chicken on top.
7. Roast for 1 1/2 hours, until juices run clear when cut between leg and thigh.
8. Remove chicken and vegetables to platter. Cover with foil for 20 minutes.
9. Slice chicken and serve with roasted vegetables.
Notes
Let the chicken rest before slicing to keep it juicy.
Roasting vegetables under the chicken adds flavor and creates a complete one-pan meal.
Save the bones to make a rich homemade broth.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American