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Roasted Chicken with Carrots, Fennel, and Onion
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Roasted Chicken with Carrots, Fennel, and Onion

Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 4
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 (5lb) chicken
  • 2 tbsp butter melted
  • Sea salt and freshly cracked pepper to taste
  • Garlic powder to taste
  • 1 lemon cut in half
  • Several sprigs of fresh thyme
  • 1 head of garlic cut in half crosswise
  • 4-5 carrots peeled and cut in half
  • ½ yellow onion thickly sliced
  • ¼ red onion thickly sliced
  • Fennel tops removed and cut into wedges
  • Olive oil to taste

Instructions

  • Preheat the oven to 425 degrees.
  • Remove the chicken giblets from 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 over 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 in the oven and roast for 1 1/2 hours or until the temperature reaches 180 degrees.
  • Remove the chicken from the oven and allow it to rest for 10 minutes before carving.
  • Serve the chicken with roasted vegetables. Enjoy.