Recipe by Lisha Newhall
Photo by Deanna Brooks
1 Windy N Ranch free-range whole chicken (4-5 lbs.)
2 Tbsp. butter, softened
Kosher salt and freshly ground pepper to taste
1 small yellow onion, sliced into small wedges
5-6 fresh spring carrots, greens removed and sliced into half inch chunks
1 large fennel bulb, tops removed and sliced thin
5-6 cloves garlic, peeled and sliced in half lengthwise
1 package fresh thyme sprigs
1 lemon, halved
1/4 cup dry white wine
Preheat oven to 325 degrees F. Pat chicken dry with paper towels. Liberally salt the inside of the cavity, then stuff with lemon halves and thyme sprigs. Place chicken on a plate, breast side down, and coat the outside with butter; salt and pepper the outside to taste. Toss onions, carrots, fennel and garlic together with a light coating of olive oil and the white wine. Spread veggies over the bottom of a baking dish. Place chicken in the center of the pan on top of veggies. Roast chicken uncovered until a thermometer inserted into the thigh reads 165 degrees F, about 1.5 to 2 hours.
A Note from Windy N Ranch Kitchen
This chicken is light and delicious, with a spectacularly crispy skin and mouth-watering flavor through and through. For the juiciest chicken meat, remove the chicken from the oven when the temperature close to the bone reads 160 degrees F and let it rest on a carving board for about 15 minutes. (The chicken will continue to cook as it rests.) Cook times will vary from oven to oven, so we recommend checking the internal temperature near the bone every 20-30 minutes after 1.5 hours.
Published on 05/28/2016