-
Preheat oven to 425 degrees
-
Remove chicken giblets
-
Rinse chicken inside and out, pat dry with paper towel
-
Salt, pepper the inside of the chicken
-
Stuff the chicken with lemon, thyme, garlic
-
Brush outside of chicken with melted butter, sprinkle with salt and pepper
-
Tie the legs together with kitchen string
-
Place onions, potatoes, carrots, 20 sprigs of Thyme, salt, pepper and olive oil in pan around the chicken
-
Roast chicken for 1 1/2 hours or until juices run clear when you cut the leg
-
Remove chicken and veggies and cover with aluminum foil for 20 minutes
-
Serve hot