Perfect Roast Chicken

Perfect Roast Chicken

Health Rating
Prep Cook Ready in Servings
40 min 1 h 30 min 2 h 10 min 8


1/2 tsp Black pepper (or as needed)
2 tbsp Butter, salted (melted)
4 large Carrots (cut into 2-inch chunks)
1 bulb(s) Fennel (tops removed, and cut into wedges)
1 bulb Garlic (cut in half crosswise)
1 medium Lemon (halved)
2 tbsp Olive oil (or as needed)
1/2 tsp Salt (or as needed)
20 sprig Thyme, fresh
1 medium/large bird Whole Chicken (5 to 6 pounds)
1 large Yellow onion (thickly sliced)


Preheat the oven to 425 degrees F.

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken.Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic.

Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

Nutrition Facts

Per Portion

Calories 419
Calories from fat 255
Calories from saturated fat 77
Total Fat 28.4 g
Saturated Fat 8.6 g
Trans Fat 0.2 g
Polyunsaturated Fat 5.2 g
Monounsaturated Fat 12.2 g
Cholesterol 116 mg
Sodium 312 mg
Potassium 630 mg
Total Carbohydrate 12.3 g
Dietary Fiber 4.2 g
Sugars 2.5 g
Protein 28.6 g

Dietary servings

Per Portion

Fruit 0.1
Meat 1.6
Vegetables 1.4

Energy sources

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