HOLIDAYS FLURRY FROZEN
PENGUIN WREATH SNOWFLAKE WINTER SLEIGH COOKIES ORNAMENTS REINDEER STOCKINGS
CLASSIC ROAST CHICKEN
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INGREDIENTS
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1 head garlic, cut in half crosswise
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1 chicken, approx. 5–6 lbs
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2 tbsp unsalted butter, melted
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Kosher salt
Freshly ground pepper
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1 large yellow onion, thickly sliced 4 carrots, peeled and cut into 2-inch pieces
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1 large bunch fresh thyme, 20 sprigs removed
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Olive oil
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1 lemon, halved
DIRECTIONS
1. Heat oven to 425 F. 2. Rinse chicken inside and out, removing giblets if included. Move to a work surface, pat dry, and liberally season with salt and pepper. Stuff cavity with thyme bunch, lemon halves, and garlic head. Brush outside with butter, and then season again. Tie chicken legs together with kitchen string. 3. Meanwhile, in a roasting pan, toss onions and carrots in olive oil and season with salt, pepper, and 20 sprigs of thyme. 4. Place the chicken on the vegetables and roast for 1 1/2 hours. 5. Remove from oven, and let stand for 20 minutes covered with foil. 6. Slice and serve with the vegetables.
Inspired by Ina Garten
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