Roasted Chicken with Carrots, Fennel, and Onion
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Unrated
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Prep Time
10 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 40 mins
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Servings
4
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Course
Main Course
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Cuisine
American
Roasted Chicken with Carrots, Fennel, and Onion
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
- 1 lb chicken
- 2 tbsp butter melted
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- garlic powder to taste
- 1 lemon cut in half
- thyme fresh, several sprigs
- 1 garlic cut in half crosswise, head
- 4-5 carrot peeled and cut in half
- ½ onion thickly sliced, sweet yellow
- ¼ red onion thickly sliced
- fennel tops removed and cut into wedges
- olive oil to taste
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.
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