Roast Chicken

PREPARATION 40 MIN

COOKING 1 h 30

SERVINGS 8

INGREDIENTS

• 1 entire chicken, 5 to 6 lb
• Salt and pepper, to taste
• 5 ml (1 tsp.) dried thyme
• 1 lemon, halved lengthwise

• 1 bulb of garlic, halved lengthwise

• 30 ml (2 tbsp.) melted butter or olive oil

• 1 large yellow onion, cut into thick slices

• 4 carrots, cut into chunks

• 15 ml (1 tbsp.) olive oil

PREPARATION

• Preheat the oven to 425 °F.
• Place the onions and carrots in a roaster. Mix with olive oil, and season with salt and pepper.
• If needed, remove the giblets from the chicken. Add salt, pepper and thyme into the cavity of the chicken, and rub the skin of the chicken. Add the lemon and garlic. Spread the melted butter (or olive oil) on the skin of the chicken. Season with salt and pepper. Place the chicken on top of the vegetables.
• Roast the chicken for 1½ hours, or until the internal temperature reaches 180 °F. Cover the chicken with aluminum foil and let
  stand for 20 minutes before serving.

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