– 1 whole chicken (about 4–5 pounds) – 1 lemon, halved – 1 head garlic, cut in half crosswise – Fresh thyme (1 bunch) – Salt and pepper to taste – 2 tablespoons butter, melted – 1 tablespoon olive oil – 1 large yellow onion, sliced – 4 carrots, cut diagonally – 1 bulb fennel, tops removed, sliced
Preheat your oven to 425°F. Remove the chicken giblets and pat the chicken dry with paper towels. Place the bird in a large roasting pan.
Stuff the chicken cavity with lemon halves, garlic halves, and a generous bunch of thyme. Sprinkle salt and pepper over and inside the chicken.
Brush the outside of the chicken with melted butter and olive oil. Sprinkle more salt and pepper all over for a golden, flavorful skin.
Toss onion, carrots, and fennel in olive oil, salt, and pepper. Place them in the roasting pan around the chicken to roast together.
Tie the legs together with kitchen string and tuck the wings under the body. Roast the chicken for about 1 hour and 20 minutes.
Check that the juices run clear and internal temp is 165°F. Remove from oven, cover with foil, and let rest for 15 minutes.
Slice the chicken, serve with roasted vegetables, and drizzle pan juices over the top. It’s juicy, crispy, and packed with flavor—restaurant quality!
Jamie’s style is Californian since the technique is rooted in traditional French cooking, but the flavors are inspired by Latin and Asian food and locally sourced ingredients.
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