Prep Time: 10 Minutes

Cook Time: 1-1.5 Hours (the rule of thumb is about 20 minutes per pound)

Yield: 1 Whole Chicken

INGREDIENTS

PREPARATION

Preheat your oven to 350 Fahrenheit

Bring your whole chicken to room temperature and remove the guts. Don't throw them away!

Line a baking dish with the carrots, onions, celery and garlic

Stuff the cavity of the chicken with the thyme, bay leaf and lemon half

Season with salt and pepper

Place the chicken in the roasting pan breast side up, allowing the drippings to hydrate the vegetables and slow cook at the bottom

After one hour, use a digital thermometer to check the chicken. If the juices run clear and the temperature reads 160 degrees Fahrenheit, you're good to go! While you rest the meat, it will continue to cook, bringing the temperature to 165 degrees Fahrenheit

If you think the chicken isn't ready, increase the temperature of the oven to 400 and cook for another 15-20 minutes

Rest the chicken for at least 10-15 minutes, allowing the muscle to relax and hold onto moisture. This can make the difference between a moist and dry chicken even when it isn't overcooked

Carve and enjoy. See our instructions for how to break down a chicken in the recipe section!

If you'd like to cook the chicken with butter, use your hand to separate the skin on the breast from the meat gently without tearing and place the butter in those pockets

Add other vegetables to the dish, like potatoes, fennel or turnips

The vegetables at the bottom of the pan are great to eat or use in a stock. If the pan is dry, tip the chicken and lots of juices will run from the chicken. You can use that pan jus to make a yummy sauce by simply deglazing the pan with some white wine and season it up with salt.