Roasted Chicken with Fennel

The fennel in this dish gives it the BEST flavor!  You can add as many carrots and potatoes as will fit in the pan but if you add more than the recipe suggests you will need to add more fennel and salt.

Recipe:

1 roasting chicken

salt

black pepper

1 large bunch fresh thyme, plus 20 sprigs

1 lemon, cut in wedges

1 head garlic, cut in half crosswise

2 Tbs butter, softened

1 lg onion, cut in wedges

5-6 carrots, cut in 2-inch chunks

3-4 potatoes, cut in large pieces

1 bulb fennel, tops removed and cut in wedges or 1-2 tsp fennel seed

2 Tbs oil

Rinse chicken inside and out. Pat dry with paper towel. Generously sprinkle inside with salt and pepper. Add bunch of thyme, lemon and garlic. Fold skin over opening and tie legs together. Tuck wings underneath. Rub butter all over outside of chicken. Place carrots, potatoes, onion, fennel and thyme sprigs in roasting pan or 9x13 and mix with oil. Push vegetables off to the sides and place chicken in center of pan, breast side up. Sprinkle vegetables with salt. Bake 400°F for approximately 1½ hours or until chicken thigh is at least 160°F. Remove and cover with foil for 10-20 minutes.