Ingredients
1 –5lb whole chicken
1 large bunch fresh thyme
2 lemons, halved
1 tablespoon Kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 head garlic, cut in half crosswise
1 stick butter, melted
1 large yellow onion, cut into quarter chunks
4 carrots cut into chunks
4 russet potatoes cut into chunks
1 cup chicken stock
Instructions
- Preheat the oven to 425 °F.
- Clean and rinse the chicken inside and out and pat dry with a paper towel. Stuff the cavity with the bunch of thyme, both halves of 1 lemon and the garlic bulb. Mix salt, pepper, garlic powder and onion powder wiht the melted butter. Pour half the mixture all over the chicken and rub in with your hands. Fix the legs together with butchers string and tuck the wing tips under the body of the chicken. Place the onions, carrots, lemon, and potatoes in a roasting pan. Toss with the remaining melted butter mixture. Spread around the bottom of the roasting pan and place the chicken on top. Pour in 1 cup chicken stock to the bottom of the pan.
- Roast the chicken for 90 minutes. Remove the chicken and vegetables to a platter and cover with foil for about 20 minutes. Slice the chicken, place on a large platter surrounded with the vegetables.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Chicken
- Cuisine: American
