Time: 2 hours 10 minutes
Complexity: average
Servings: 8

Stick to the foolproof method of brushing the bird with butter and roasting it in the oven with lemon and herbs for juicy, delicious chicken.

Ingredients:

• 1 (2.3-2.7 g) whole chicken for frying
• Coarse salt
• Freshly ground black pepper
• 1 large bunch fresh thyme plus 20 leaves
• 1 lemon, cut in half
• A head of garlic, cut in half
• 2 tbsp (30 g) melted butter
• 1 large onion, coarsely chopped
• 4 carrots, cut into 5cm pieces
• 1 head of fennel, top removed and cut into wedges
• Olive oil

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken, thyme, lemon, garlic, onions, carrot, fennel bulb

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Preparation:

Step 1
• Preheat oven to 220C.
Step 2
• Remove the entrails (if the chicken is ungibleted). Rinse the carcass inside and out. Remove any excess fat and feathers. Season the inside of the chicken generously with salt and pepper. Stuff the cavity with thyme, half a lemon, and garlic. Brush the chicken with 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 onion, carrot, and fennel in a skillet or baking dish. Toss the vegetables with salt, pepper, 20 sprigs of thyme, and drizzle with olive oil. Smooth the vegetable mixture evenly and place the chicken on top.
Step 3
• Roast the chicken for 1.5 hours, until the juices run clear when you cut into the leg or thigh. Place the chicken and vegetables on a platter and cover with aluminum foil for 20 minutes. Slice the chicken and serve with the vegetables.

Votes: 4