Total Time: 1 hour and 15 minutes.
Servings: 4-5
Ingredients:
1 (5-6 pound) whole raw chicken
Kosher salt
Ground pepper
1 bunch of thyme, several additional sprigs
1 bunch of rosemary, additional rosemary leaves
1 lemon halved
1 head of garlic, 5-6 whole, 2 chopped
2 tablespoons of butter, melted
1 large yellow onion, chopped in large chunks
4 carrots cut in large chunks
4 celery, cut into large chunks
1 bulb of fennel, cut into wedges
Olive oil
Directions:
Preheat the oven to 425 degrees F.
Place onions, carrots, celery and fennel in a roasting pan. Toss with salt, pepper, thyme, rosemary and 5-6 garlic bulbs. Spread around the bottom of the pan and pour olive oil over top.
Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers, then pat the outside dry. Place chicken on top of vegetables in the roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with thyme and rosemary, both halves of the lemons squeezed, and two garlic bulbs chopped. Brush the outside of the chicken with the butter and sprinkle liberally with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
Roast the chicken for 1 hour and 15 minutes or until the juices run clear when cut. Can serve chicken and vegetables immediately.
Adapted from The Food Network.
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