Sunday, April 17, 2011

Roast Chicken

The flavor in this chicken was amazing. I didn't have fresh herbs so I used dried and it still came out great. 

1 roasting chicken
Black pepper
2 tablespoons dried thyme or 1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
6 pieces of garlic
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
2 tables spoons dried fennel or 1 bulb of fennel, tops removed, and cut into wedges
Olive oil
Preheat the oven to 425 degrees F.
Remove the chicken giblets. Rinse the chicken inside and out. Salt and pepper the inside of the chicken. Stuff the cavity with ½ the thyme, lemon, and garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 1 tablespoon 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 from oven and cover with aluminum foil for about 20 minutes. 

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