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Let’s be honest, there’s nothing better than a simple, whole roasted chicken. It’s one of those rustic recipes that I find myself repeating when in need of a meal that requires a quick trip to the store, and only a few dirty dishes. This meal turns out tastiest if you get a really high quality roasting chicken from a local farm or butcher!
What You’ll Need:
One roasting chicken
Freshly ground black pepper
One large bunch fresh thyme
One lemon, halved
One head garlic, cut in half crosswise
One large yellow onion, thickly sliced
Four carrots cut into two-inch chunks
One bulb of fennel, tops removed, and cut into wedges
Preheat the oven to 425 degrees.
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 oil 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, twenty or so sprigs of thyme, and olive oil.
Spread around the bottom of the roasting pan and place the chicken on top.
Roast the chicken for one and a half 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.