Preparation

• Remove packaging – Remove chicken from the package and discard all packaging.
• Remove the giblets – Check the cavity and make sure to remove the giblets and kidneys if necessary. Rinse inside and out and pat dry with paper towels.
• Stuff the chicken - Season the chicken inside with salt and pepper. Place inside the chicken garlic cloves, 1/2 onion, and thyme. You can substitute the onion for 1/2 lemon or orange if you like.
• Truss the chicken, or don’t – Some believe that trussing the chicken helps to cook it more evenly and make the presentation better. This is totally up to personal preference and doesn’t have to be done in order to have a delicious chicken. I, at the very least, tuck the wings in under so they don't get burnt. Preheat your oven to 425F.
• Place chicken in roasting pan - Salt and pepper the outside. Roughly chop up veggies like carrot, celery, fennel, sweet onion, and potatoes and place them under or around the bird.
• Get ready to roast – Season the veggies with salt and pepper and drizzle everything generously with olive oil.
• Put the chicken in the oven - Place chicken in the oven for approximately an hour to an hour and a half (for about 4-6 lb. bird) or until an instant-read thermometer placed in the deepest part of the breast reads 165 degrees.
• Remove chicken from the oven - Place a large piece of foil over the chicken, this is called tenting, and allow the chicken to rest for about 15-20 min. before serving.
• Serve – Now is the perfect time to serve up your perfectly roasted chicken. Now how to carve the bird. This lovely tutorial with pictures will show you how.