Ina Garten Roast Chicken

1 (5 to 6 pound) roasting chicken

Kosher salt

Freshly ground black pepper

1 large bunch fresh thyme, plus 20 sprigs

1 lemon, halved

1 head garlic, cut in half crosswise

2 tablespoons (1/4 stick) 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. Rinse the chicken. Remove any excess fat and leftover pin feathers and pat it dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with 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 and place the chicken on top. (I have no idea how she gets her vegetables to not burn, I’ve never successfully done that. Maybe put some tin foil on it.)

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Let rest 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.