Ingredients
Scale
- 6 lb. whole chicken
- Salt and pepper to taste
- 1 large bunch thyme, plus 20 sprigs
- 1 head garlic, halved crosswise
- 1 lemon, halved
- 2 tablespoons melted butter
- 1 large yellow onion, cut into large chunks
- 4 carrots, cut into 4-inch chunks
- 1 bulb fennel, tops removed and cut into wedges
- 2–3 tablespoons olive oil
- 2/3 cup chicken broth
- 3 tablespoons butter (for gravy)
- 3 tablespoons flour
Instructions
- Preheat the oven to 425°F.
- Prepare the chicken by removing giblets and patting it dry.
- Season the chicken with salt and pepper, stuffing the cavity with thyme, garlic, and lemon.
- Brush the chicken with melted butter and tie the legs together.
- Toss the vegetables in olive oil and place them in the roasting pan, then place the chicken on top.
- Roast for about 1½ hours, basting halfway through, until the thermometer reads 165°F.
- Let the chicken rest for 15-20 minutes before carving.
- While resting, prepare the gravy by combining drippings with chicken broth in a saucepan.
- Make a roux with butter and flour, then whisk in the drippings mixture until thickened.
Notes
Using a meat thermometer ensures perfect doneness.
Allowing the chicken to rest helps retain juices and flavor.
Experimenting with different vegetables can enhance the dish.
- Prep Time: 30 minutes
- Cook Time: 1.5 hours
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 150mg