Roasted Chicken with Carrots, Fennel, and Onion

Name: Roasted Chicken with Carrots, Fennel, and Onion
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 4 serving
Ingredients: 1 5lb chicken; 2 tbsp butter; Sea Salt and Freshly Cracked Pepper; garlic powder; 1 lemon; several sprigs of fresh thyme; 1 head of garlic; 4-5 carrots; ½ sweet yellow onion; ¼ red onion; fennel; olive oil

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Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 40 mins
Servings
4
Course
Main Course
Cuisine
American

Roasted Chicken with Carrots, Fennel, and Onion

Wylie Boyd

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Whether you're entertaining or relaxing, this recipe hits the spot.

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Ingredients

Servings

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 sweet yellow onion thickly sliced
¼ red onion thickly sliced
fennel tops removed and cut into wedges
olive oil to taste

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Instructions

Preheat the oven to 425 degrees.
Remove chicken giblets out of 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 on top of 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 into the oven and roast for 1 1/2 hours or until the temperature reaches 180 degrees.
Remove the chicken from the oven and let the bird rest with a tin foil tent for at least five to ten minutes before carving. Serve the chicken with roasted vegetables. Enjoy.