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Ina Garten's Roast Chicken
  • 5 to 6 lb. whole chicken
  • Salt/Pepper
  • 1 large bunch thyme, plus 20 sprigs
  • 1 head garlic, cut in half crosswise
  • 1 lemon, halved
  • 2 Tablespoons butter, melted
  • 1 large yellow onion, sliced into large chunks
  • 4 whole carrots, sliced into 4-inch chunks
  • 1 bulb of fennel, tops removed, cut into wedges
  • 2 to 3 Tablespoons Olive oil
  • subheading: For the Gravy:
  • ⅔ cup Chicken Broth
  • 3 Tablespoons Butter
  • 3 Tablespoons Flour
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