Back to Basics: How to Roast a Chicken - Fresh Dish Post from Price Chopper

Ingredients:

• 1 (5 to 6 pound) roasting chicken
• Kosher salt
• Freshly ground black pepper
• 1 bunch fresh thyme
• 1 lemon, halved
• 1 head garlic, cut in half crosswise
• 2 tbsp salted butter, melted
• 1 large yellow onion, thickly sliced
• 4 carrots, cut into 2-inch chunks
• Olive oil

Directions: 

1. Preheat the oven to 425°.
2. Remove the chicken giblets, if needed. Dry the outside completely using paper towels. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic (don’t worry about leaving paper on 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 and carrots in a roasting pan. Toss with salt, pepper, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
3. Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. An instant read thermometer should read 165°. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes.