- 1 5lb chicken
- Sea salt and freshly cracked pepper, to taste
- Garlic powder, to taste
- 1 lemon, cut in half
- Several sprigs of fresh thyme
- 1 head of garlic, cut in half crosswise
- 4-5 carrots, peeled and cut in half
- 1/2 sweet yellow onion, thickly sliced
- 1/4 red onion, thickly sliced
- Fennel, tops removed and cut into wedges
- Olive oil
Preheat the oven to 425 degrees.
Remove chicken giblets out of the cavity and rinse the chicken. Pat dry then coat the chicken with olive oil cooking spray then season with sea salt, freshly cracked pepper, and garlic powder, to taste, all over the bird.
Place the lemon halves, all of the garlic, and a handful of fresh thyme into the cavity. Place the bird on a roasting rack in a roasting pan. Place the carrots, onion, and fennel in the roasting pan along with a few sprigs of thyme, season with sea salt and freshly cracked pepper, to taste. Drizzle some olive oil on top of the veggies and toss to coat evenly.
Place a meat thermometer into the thickest part of the thigh without touching the bone. Place the chicken into the oven and roast for 1 1/2 hours or until the temperature reaches 165-170 degrees. Remove the chicken from the oven and let the bird rest with a tin foil tent for at least five to ten minutes before carving. Serve the chicken with roasted vegetables. Enjoy.