The best chicken I’ve ever roasted. (And probably the easiest too!) A simple roast chicken covered in herbs de provence and butter then stuffed with fresh fennel, thyme and garlic. Juicy, flavorful, buttery, WOW. So freaking good!

INGREDIENTS – serves 4

1 onion, 1/2″ sliced
3-4lb whole chicken
2t salt
1t black pepper
1T herbs de provence
1 fennel, roughly chopped
4-5 thyme sprigs
3 garlic cloves
1/4c butter, melted

Kitchen twine

INSTRUCTIONS

Preheat oven to 425°F.

Pat chicken dry with paper towels. Assemble the onion in a roasting pan to make a rectangular bed for the chicken to roast on top of.

Stir together salt, pepper and herbs de provence then sprinkle all over the chicken, inside and out. Stuff the fennel, thyme and garlic in the cavity then tie the legs together with kitchen twine. Place the chicken on the bed of onions, making sure the wings are tucked in then pour the melted butter all over the top. Roast for 45 minutes cover with a sheet of foil then roast for another 30-45 minutes.

Allow to rest for about 15 minutes before carving up and serving.

ENJOY!