Preheat your oven to 400 and have a big roasting pan ready. You’ll need:
1 large, preferably organic roasting chicken
1 lemon, quartered
2 – 3 cloves garlic, peeled
Salt and pepper
3 large carrots, thickly sliced (about 2 in. pieces)
1 large bulb fennel, cut into wedges
2 large onions, chunked
2-3 baking potatoes, chunked
2 Tb. fresh or dry thyme leaves
olive oil
Take the chicken, remove all the giblets and obvious fat, and liberally salt and pepper him,
especially inside the cavity. Then stuff the lemon and garlic inside, tie the legs together, and
tuck the wing tips underneath. In a big bowl take all the rest of the vegetables and toss them
with the olive oil and thyme. Scatter the vegetables around your big roasting pan, place the
chicken on top, and roast for approximately 1 hour and 15 minutes, or until the juice between
the thigh and breast runs clear and a thermometer reads at least 160. Take him out, tent with
foil and let him rest for about 15 minutes while you make a salad, then serve with all the
roasted vegetables and some nice wine. Dinner!!


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