20 minutes prep
1 1/2 in oven
20 minutes resting (covered)

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 degrees F.

Cut one onion largely, 4 carrots and fennel, sprinkle with salt and pepper, adobo and put into roasting pan. Put olive oil on top and mix them well.

Heat 1/4 stick of butter in microwave.

Make mix of herbs, garlic powder, salt

Rinse the chicken inside and out, pat the outside dry. 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.

Brush the outside of the chicken with the butter and sprinkle with herb mix.

Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken and place the chicken on top of the veggies.
Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. (175 Fahrenheit with food term.)

Remove the chicken and vegetables into Jenaglas and cover for about 20 minutes.