5 lb chicken
salt & pepper
bunch of fresh thyme, with 6 sprigs set aside
1 lemon, halved
1 head of garlic, cut in half crosswise
2 tablespoons of melted butter
1 onion, sliced
4 carrots cut into 2" chunks
1 bulb of fennel, tops removed, cut into wedges
olive oil
Preheat oven to 425*
Rinse chicken inside and out, pat dry. Liberally salt and pepper the inside of chicken. Stuff the chicken with bunch of thyme, both lemon halves and garlic. Brush outside of chicken with butter and sprinkle with salt and pepper. Tie legs together with kitchen string or use toothpicks and tuck wing tips under the body.
Place onions, carrots and fennel in roasting pan. Toss with olive oil, salt and pepper and thyme that was set aside. Spread veggies evenly around roasting pan and lay chicken on top.
Roast chicken for 1 1/2 hours or until juices run clear. Remove chicken from oven, wrap in foil and let rest for 20 minutes.
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