Ingredients
The following ingredients have 6 Servings
- 1 roasting chicken ((3 to 4 lbs/ 1.4 to 1.8 kg))
- Salt (and pepper to taste)
- 1 large bunch fresh thyme ((20 to 30 sprigs))
- 1 lemon (or lime (halved))
- 1 bulb fennel ((top removed and sliced into ¼ inch thick slices))
- 2 sweet dumpling squash ((seeds removed and cut into 8 wedges))
- 1 bulb garlic ((peeled))
- 2 tbsp olive oil
Instruction
- Preheat oven to 375°F (190°C).
- Remove giblets and excessive fat from chicken. Then rinse the chicken and pat dry with paper towels. Let it sit for 20 to 30 minutes so that the skin is dry.
- Place prepared chicken in a roasting pan.
- Liberally sprinkle salt and pepper on the inside and outside of the chicken.
- Stuff thyme (saving a few sprigs for the vegetables) and lemon or lime in the cavity of the chicken.
- Tie the legs together with kitchen string. Place chicken on a pan and tug wings under the body.
- Place sliced fennel bulb, squash wedges, garlic, and remaining sprigs of thyme around chicken.
- Sprinkle salt and pepper and drizzle olive oil over vegetables.
- Place roasting pan in the oven and roast for approximately 1 hour 15 minutes to 1 hour 30 minutes or until thermometer inserted into the thickest part of the thigh without touching the bone registers 180°F (82°C).
- Remove from oven and allow the roasted chicken to rest for 15 minutes before carving.