Roast Chicken

5-6 lb. roasting chicken

Kosher salt

Pepper

Large bunch fresh thyme, plus 20 sprigs

1 lemon, halved

1 head garlic, cut in half

1 apple, cut in slices

2 T. butter, melted

1 large yellow onion, thickly sliced

4 carrots cut into 2” chunks

1 bulb fennel, tops removed, cut in wedges

Olive oil

Directions:  Preheat oven to 425 degrees.  

Remove 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.  If space, some apple slices as well.  Brush the outside of the chicken 

with the butter and sprinkle again with salt and pepper.

Tie the legs of the chicken 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 and additional thyme sprigs and olive oil.  Spread around bottom of 

the roasting pan and place the chicken on top.

Roast the chicken for 1½ 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 and serve.

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