• 5 lbs. chicken

  • 1 lemon, halved

  • Salt and pepper

  • 1 head garlic, cut in half crosswise

  • 1 large bunch of fresh thyme 

  • 2 Tbsp. butter, melted

  • 4 carrots, peeled, cut into chunks

  • 3 sweet potatoes, peeled, cut into chunks

  • 1 Yukon gold potato, peeled, cut into chunks

  • 1 large red onion, peeled, cut into wedges

  • 1 lb. celery, cut into wedges

  • Olive oil

  • 2 cups chicken stock


  1. Preheat oven to 425º. Remove giblets and rinse chicken, inside and out to remove any excess fat. Drain well and pat dry. Season the cavity with salt and pepper, then tuck wings underneath the body. Stuff the chicken with the lemon halves, garlic, and fresh thyme (save a little for step 3). 

  2. Next, brush the chicken with melted butter, season with salt and pepper, then tie the legs together with kitchen string.

  3. Place all the veggies evenly in the bottom of a large Dutch oven. Drizzle with olive oil, season with salt and pepper, and toss to coat vegetables. Top with remaining thyme sprigs.

  4. Place chicken on top of the vegetables, and roast for 1½ hours or until juices run clear at the thigh. Add a cup of stock to the Dutch oven after about 45 minutes, and then again after another half hour.

  5. Remove chicken to cutting board, tent with foil and let rest. Move veggies to a bowl, leaving drippings behind. Pour drippings into a bowl and remove fat. Put pan juices in a small bowl or gravy boat and keep warm.

  6. Carve chicken onto a platter, serve with root vegetables and pan juices.