Roast Chicken Recipe

Ingredients
1 (5 to six pound) cooking chicken
Kosher salt
Freshly ground black pepper
1 massive bunch recent thyme, and twenty sprigs
1 lemon, halved
1 head garlic, cut in [*fr1] crosswise
2 tablespoons (1/4 stick) butter, melted
1 massive yellow onion, thickly sliced
4 carrots take away 2-inch chunks
1 bulb of fennel, A-one removed, and take away wedges
Olive oil

prepare:

Remove the chicken giblets. Rinse the chicken within and out. take away any excess fat and leftover pin feathers and pat the surface dry. munificently salt and pepper the within of the chicken. Stuff the cavity with the bunch of thyme, each halves of lemon, and every one the garlic. Brush the surface of the chicken with the butter and sprinkle once more with salt and pepper. Tie the legs along side room string and tuck the wing tips beneath the body of the chicken. Place the onions, carrots, and fennel during a cookery pan. Toss with salt, pepper, twenty sprigs of thyme, and oil. unfold round the bottom of the cookery pan and place the chicken on high.

Roast the chicken for one 1/2 hours, or till the juices run clear after you cut between a leg and thigh. take away the chicken and vegetables to a platter and canopy with aluminium foil for concerning twenty minutes. Slice the chicken onto a platter and serve it with the vegetables.