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With this cold weather making our homes cozy, I love preparing heavier dishes. This is not only a very healthy recipe that will make your home smell amazing, but a great dish that will feed the whole family!


Prep 20m Cook 1h 30m






  • 1 (5 to 6 pound) roasting chicken

  • Kosher salt

  • Freshly ground black pepper

  • 1 large bunch fresh thyme, plus 20 sprigs

  • 1 lemon, halved

  • 1 head garlic, cut in half crosswise

  • 2 tablespoons (1/4 stick) butter, melted

  • 1 large yellow onion, thickly sliced

  • 4 carrots cut into 2-inch chunks

  • Olive oil


























Preheat the oven to 425 degrees F.

Rinse the chicken inside and out, and liberally salt and pepper the inside of the chicken. Stuff the inside starting with one lemon half,  all the garlic, butter and the other lemon half. Put chunks of butter on outside of the chicken and sprinkle again with salt and pepper. Put in roasting pan.


Surrounding the chicken, place the onions, carrots in the roasting pan. Salt and pepper, add 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. Serve with Rosemary Fingerling potatoes.


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