Author Pam - For the Love of Cooking / Original by Ina Garten
Equipment
Roasting Pan with Rack or Large Cast Iron Skillet
Meat Thermometer
Ingredients
1 5lbchicken
2tbspbuttermelted
Sea salt and freshly cracked pepperto taste
Garlic powderto taste
1lemoncut in half
Several sprigs of fresh thyme
1head of garliccut in half crosswise
4-5carrotspeeled and cut in half
½sweet yellow onionthickly sliced
¼red onionthickly sliced
Fenneltops removed and cut into wedges
Olive oilto taste
Instructions
Preheat the oven to 425 degrees.
Remove chicken giblets out of the cavity and rinse the chicken. Pat dry. Brush the chicken with melted butter then season with sea salt, freshly cracked pepper, and garlic powder, to taste, all over the bird.
Place the lemon halves, all of the garlic, and a handful of fresh thyme into the cavity.
Place the bird on a roasting rack in a roasting pan. Place the carrots, onion, and fennel in the roasting pan along with a few sprigs of thyme, season with sea salt and freshly cracked pepper, to taste.
Drizzle some olive oil on top of the veggies and toss to coat evenly.
Place a meat thermometer into the thickest part of the thigh without touching the bone. Place the chicken into the oven and roast for 1 1/2 hours or until the temperature reaches 180 degrees.
Remove the chicken from the oven and let the bird rest with a tin foil tent for at least five to ten minutes before carving. Serve the chicken with roasted vegetables. Enjoy.