INGREDIENTS
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One 5-pound roasting chicken
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Kosher salt & freshly ground black pepper
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2 large bunches fresh thyme
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1 lemon, cut in quarters
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2 dozen garlic cloves, peeled
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2 tablespoons unsalted butter, room temperature
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1 large yellow onion, peeled & thickly sliced
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1 large red onion, peeled & thickly sliced
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4 carrots, peeled and left whole
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4 parsnips, peeled and cut in half lengthwise
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2 bulbs of fennel, tops removed & bulb sliced medium thickness
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10 baby red or white potatoes, halved
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3 tablespoons good quality olive oil