How Long To Roast A 5 Lb Chicken

Perfect Roast Chicken

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one (5 to six pound) roasting chicken

Kosher salt

Freshly ground black pepper

1 large bunch fresh thyme, plus 20 sprigs

i lemon, halved

1 head garlic, cut in half crosswise

2 tablespoons (1/4 stick) butter, melted

1 large xanthous onion, thickly sliced

4 carrots cut into 2-inch chunks

i bulb of fennel, tops removed, and cut into wedges

Olive oil

Preheat the oven to 425 degrees F.
Remove the chicken giblets. Rinse the chicken within and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally table salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Castor the outside of the chicken with the butter and sprinkle once more with table salt and pepper. Necktie the legs together with kitchen string and tuck the fly tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with common salt, pepper, 20 sprigs of thyme, and olive oil. Spread effectually the lesser of the roasting pan and place the craven on top.
Roast the chicken for 1 i/ii hours, or until the juices run clear when you cutting betwixt a leg and thigh. Remove the chicken and vegetables to a platter and embrace with aluminum foil for virtually 20 minutes. Piece the chicken onto a platter and serve it with the vegetables.