Roast Chicken

This chicken recipe is from Ina Garten (Food network)

 Serves 4
(5-6 lb Fresh Organic chicken)

Ingredients:

1 Roasting Chicken - 5-6 lbs.
1 lemon cut in half
bunch of fresh thyme (20 sprigs)
1 head of garlic cut in half crosswise
1 large yellow onion, thickly sliced
4 carrots, cut into 2 inch chunks
2 TBS butter, melted
Salt & pepper or your favorite chicken spice (Bavarian from Penzeys is great)
1 bulb of fennel, tops remove, and cut into wedges
Olive oil

Directions:

Preheat the oven to 425F .

Remove the chicken giblets and rinse the chicken inside and out.
Pat dry and remove any excess fat. Salt, pepper and season the inside of the chicken.
Stuff the cavity with thyme, lemon halves, and garlic.

Brush the outside of the chicken with the butter and sprinkle with salt, pepper and your favorite seasonings. 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 and 20 sprigs of thyme and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.

Roast the chicken, uncovered for 1 1/2 hours, 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 foil and a tea towel for about 15-20 minutes.
Cut the chicken into pieces and serve with the vegetables.
If you don't have fennel, cook some vegetables separately like potatoes, or green beans.