Ingredients

The following ingredients have 4 Servings
  • 3-4 lb. chicken
  • 1 lemon (halved or quartered)
  • 1 head garlic (cut crosswise)
  • 1 bunch thyme (25-30 stems)
  • 2 tblsp. butter
  • Salt
  • Pepper
  • Carrots
  • Potatoes
  • Onions
  • 1/4 cup chicken broth

Instruction

  • Preheat the oven to 425 degrees.
  • Dry the chicken with paper towels before beginning.
  • Salt and pepper the body cavity and place the lemon, garlic and about 2/3 of the thyme into the chicken.
  • Spread butter all over the surface of the skin. Salt and pepper well.
  • Prepare the vegetables by cutting the carrots and potatoes into bite-size chunks. Roughly cut the onions into large pieces. Place all the vegetables in the bottom of a roasting pan.
  • Add the chicken broth and scatter the remaining thyme over. Place the chicken on top of the vegetables in the pan.
  • Cook for 1 to 1 1/2 hours or until internal temperature reaches 165 degrees.
  • Remove the chicken from the pan and cover with foil. Allow the chicken to rest at least 10 minutes before slicing.
  • If desired, return the vegetables to the oven for an additional 10-15 minutes while the chicken rests.