Roast Chicken

1 (5 to 6 pound) roasting chicken Kosher salt Freshly ground black pepper
1 large bunch fresh thyme
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons butter, melted
1 Spanish onion, sliced crosswise
1/2-inch thick Vegetables if desired (*see below)

Preheat the oven to 425 degrees. Remove the chicken giblets. Rinse the chicken inside and out. Pat dry with paper towels. In the center of a heavy-duty roasting pan, place onion slices in two rows, touching. Place the chicken on top of onion slices. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of the 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. Roast the chicken for 1-1/2 hours, or until the juices run clear when you cut between a leg and thigh. Breast temperature should read 180 degrees and the thigh 190.

Serves 3 to 4

*To roast vegetables with the chicken, place 8 whole new red potatoes, 4 carrots, cut diagonally into quarters, and add them with the onions. Place the chicken on top of the vegetable for roasting.

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