Roast Chicken and Vegetables

Kim’s Favorite Roast Chicken and Vegetables (The chicken carcass can be used to make chicken stock and then used in my veggie soup.)


1 Whole roasting chicken
Kosher salt
Freshly ground pepper
1 Large bunch of fresh thyme
1 Lemon, halved
1 head of garlic, halved
2 Tbsp butter, melted

1 Large onion, thickly sliced
2 carrots, peeled and cut into 2-inch chunks
2 celeries, cut into 2-inch chunks
3 bulbs of fennel, tops removed, and cut into wedges
1 bunch of radishes, tops removed, and quartered
3-4 Yukon gold potatoes, chocked into 2-inch chunks
Kitchen string


Preheat oven to 425 degrees F. Clean chicken and remove giblets. Pat dry and stuff cavity with the bunch of thyme, both halves of the lemon, and all the garlic. Tie the legs of the chicken together with kitchen string. Use a brush to coat the outside of the chicken with melted butter. Sprinkle salt and pepper on the body of the chicken.

Place the remaining vegetables in roasting pan. Drizzle with olive oil and salt and pepper. Then, place the chicken on top of the vegetables. Cover with lid of roasting pan or with aluminum foil.

Roast the chicken for 1.5 hours, or until the juices run clear when you cut between a leg and thigh. Let sit for 15 minutes and then its ready to eat!

TIP: Keep the chicken carcass and vegetable stumps to make chicken stock with for soup