°1 (5 to 6 pounds) grilled chicken
°kosher salt
°Freshly ground black pepper
°1 bunch fresh thyme, + 20 sprigs
°1 lemon, halve
°1 head of garlic, halved crosswise
°2 tablespoons (1/4 stick) melted butter
°1 yellow onion, cutting to thick tranches
°4 carrots, cut into 2-inch pieces
°1 onion, top removed & cutting to wedges
°olive oil


Heat oven 425 degrees F.
Remove the chicken giblets. Rinse chicken inside & out. Remove any excess fat and pin feather residue and allow to dry. Salt and pepper inside the chicken. Stuff the cavity with the amount of thyme, lemon halves and whole garlic. Brushing outside of the chicken with butter & sprinkling again with salt / pepper. Tie the legs with kitchen string and tuck the ends of the wing under the chicken's body. Put the onions, carrots and fennel in a skillet. Add salt, pepper, 20 sprigs of thyme and olive oil. Spread around the bottom of the roasting pan and place the chicken on top of it.
Roast the chicken for an hour and a half, or until the juices run clear when the leg and thigh are cut. Lift the chicken and vegetables to a plate and cover with aluminum foil for 20 minutes. Cut the chicken into a plate and serve it with vegetables.

Enjoy !