Perfect Roast Chicken

Level: Intermediate

Yield: 8 servings

Total: 2 hr 10 min | Prep: 20 min | Inactive: 20 min | Cook: 1 hr 30 min

Transform your dinner into a golden, aromatic masterpiece with this foolproof roast chickencrisp skin, juicy meat, and veggies roasted to perfection. It's the ultimate crowd-pleaser that fills your home with irresistible savory scents!

Ingredients

1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges
Olive oil

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Instructions

Preheat the oven to 425 degrees F. Remove the chicken giblets. Rinse the chicken inside and out, trim excess fat and pin feathers, then pat dry. Season the cavity generously with salt and pepper. Stuff with the thyme bunch, lemon halves, and garlic. Brush the outside with melted butter, season with salt and pepper, tie the legs with kitchen string, and tuck wing tips under.
Scatter onions, carrots, and fennel in a roasting pan. Season with salt, pepper, 20 thyme sprigs, and a drizzle of olive oil. Spread evenly and place chicken on top.
Roast for 1 1/2 hours, until juices run clear between leg and thigh. Transfer chicken and veggies to a platter, tent with foil for 20 minutes. Carve and serve with roasted vegetables for a showstopping meal your guests will rave about!