ROAST CHICKEN

Ingredients 

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1 roasting chicken 

2 teaspoons salt 

2 teaspoons black pepper

2 teaspoons roasted garlic & herb seasoning 

1 teaspoon oregano

1 teaspoon onion powder 1 teaspoon poultry seasoning 

1 teaspoon basil 

1 teaspoon rosemary

1 teaspoon white pepper 

1 large bunch of fresh thyme, plus extra sprigs 

1 head of garlic 

1 yellow onion 

1 bag of baby carrots 

1 bulb of fennel, tops removed 

1/4 stick of unsalted butter

1/2 cup vegetable broth

1/2 cup chicken broth

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Directions 

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(1) Preheat oven to 400 degrees

(2) Prepare vegetables by cutting off tops of fennel bulbs and chopping it into wedges and add to baking tray. Rinse off carrots and add to tray as well. Peel and cut 1/2 of yellow onion into wedges and place in tray. Take your garlic and cut it in half and set aside and do the same with your lemon and onion. Add a handful of thyme to your baking tray. Mix vegetables in tray and add salt and pepper

(3) Prepare chicken by removing giblets (I purchase my chicken with the giblets already removed). Remove any feathers and excess fat from chicken, rinse thoroughly then pat dry with a paper towel, and set aside

(4) In a small bowl combine your dry rub spices 

(5) Liberally coat chicken with spices 

(6) Stuff the cavity of the chicken with your onion, lemon, garlic, and leftover thyme 

(7) Brush outside of your chicken with melted butter and places slices of butter under the skin. 

(8) Place chicken in tray on top of vegetables and add a mixture of chicken broth and vegetable stock to bottom of tray (enough to coat vegetables)

(9) Roast chicken for 1 1/2 to 2 hours (Add broth as needed). Cook chicken until juices are clear. Enjoy with vegetables and rice pilaf!