Preheat the oven to 425°F. Place the onion, celery, and fennel in a large roasting pan. Add 3 Tbsp of the olive oil, 1/2 tsp of the salt 1/2 tsp of the pepper, and half the bunch of thyme to the vegetables and toss to coat.

Rinse the chicken inside and out and pat dry with paper towels, and then place it on top of the vegetables in a roasting pan.

Sprinkle 1/2 tsp of the salt and 1/2 tsp of the pepper inside the chicken. Place the lemon and garlic bulb halves and remaining bunch of thyme inside the chicken. Sprinkle the remaining 1 tsp of salt and remaining 1 tsp of pepper on the outside of the chicken and drizzle with the remaining 3 Tbsp of olive oil to coat.

Place chicken in the oven and roast for 90 minutes, checking at 75 minutes. The chicken is done when the juices run clean when a leg is cut and pulled away. Internal temperature should be about 165°F, at the deepest part of the bird — if you have a meat thermometer.

Remove from the oven, cover with aluminum foil, and let rest 20 minutes before serving.

Serve with cauliflower mash/puree and a couple Vegetable Sides. Or just use it as leftovers throughout the Dump.