Ingredients
Scale
- 1 (3-5 pound) roasting chicken
- Kosher salt
- Freshly ground black pepper
- 1 large bunch fresh thyme, plus 20 sprigs
- 1 small bunch of fresh rosemary
- 2 lemons, halved
- 1 head garlic, cut in half crosswise
- 4 tablespoons butter, melted
- 1 large yellow onion, thickly sliced
- 4 carrots cut into 2-inch chunks
- 2 large yukon gold potatoes, cut into wedges
- Brussels spouts, trimmed (optional)
- Olive oil
Instructions
- Preheat the oven to 425 degrees F.
- Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Salt and pepper the inside of the chicken. (Don’t be afraid to salt liberally.) Stuff the cavity with the bunch of thyme, rosemary, 3 halves of lemons, and all the garlic. Brush the outside of the chicken with the butter and salt and pepper again. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Squeeze juice one half a lemon over the bird. Place the onions, carrots, potatoes, and about a half pound of trimmed, whole Brussels Sprouts in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
- Roast the chicken for 45 minutes and then rotate the pan in the oven. Roast for another 30-45 minutes, depending on your oven. The chicken should be done after about 80-85 minutes, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.
Notes
Every oven is different so keep an eye on your bird after the first 45 minutes of roasting. You may need to reduce heat to 375, if your oven runs hot. Your chicken may be done in an hour or it could take the full 90 minutes.
- Prep Time: 15
- Cook Time: 1:25