• Liz Talley - Urban Graze

Roasted Chicken with Carrots and Fennel

This is one of my favorite Ina Garten dinner recipes– no adaptation here!
Easy and super delicious!
1 roasting chicken, about 5 lbs. Kosher salt Freshly ground black pepper 1 large bunch fresh thyme, split in half 1 lemon, halved 1 head garlic, cut in half crosswise 2 Tbsp. 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
Preheat the oven to 425 degrees F. Rinse the chicken inside and out. Remove any excess fat and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with half the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan; place the chicken on top.

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh (inside temperature should be 170). Remove the chicken and vegetables to a platter and cover with foil for 10-15 min. before serving. Slice chicken onto platter, serve with the vegetables.

Liz Talley, Urban Graze

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