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Name: Perfect Roast Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 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 (1/4 stick) butter melted; 1 large yellow onion thickly sliced; 4 carrots cut into 2-inch chunks; 1 bulb of fennel tops removed and cut into wedges; Olive oil

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INGREDIENTS

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 (1/4 stick) butter ; melted
1 large yellow onion ; thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel tops removed ; and cut into wedges
Olive oil

INSTRUCTIONS

Preheat the oven to 425 degrees F.

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 butter 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, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.

Roast the chicken for 1 1/2 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.

NOTES

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Perfect Roast Chicken

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 (1/4 stick) butter melted
1 large yellow onion thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel tops removed and cut into wedges
 Olive oil

Preheat the oven to 425 degrees F.

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Nutrition

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Serving Size: 1 (151g)
Recipe Makes: 1

Calories: 63
Calories from Fat: 4 (6%)

Amt Per Serving		% DV

	Total Fat 0.4g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 157.3mg		5 %
Potassium 222.3mg		6 %
Total Carbohydrate 14.2g		4 %
	Dietary Fiber 2.6g	10 %
	Sugars, other 11.6g
Protein 1.7g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 63

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