Ingredients:
- Chicken whole
- 2 or 3 Onions
- 2 large Carrots
- Salt & Pepper
- Thyme
Directions:
- In a roasting pan or corning ware dish deep enough for entire chicken to fit inside without lid. Place one large chopped onion and chopped carrot, to cover bottom of dish and create an even level for the chicken to sit.
- Add water to cover vegetables.
- Rinse the raw chicken under cold running water; stuff with large chunks of onion and lemon.
- Place stuffed chicken on top of vegetables in the corning ware dish. Season well with thyme, salt and pepper.
- Cook in the pre-heated oven at 430ºF for 30 minutes.
- Turn down the oven to 405ºF and cook for one additional hour, checking the internal temperature with a thermometer after 45 mins. Turn the dish near the end of the cooking time to evenly brown the chicken. Cover with foil if needed to avoid burning.
- When the internal temperature is poultry ready as per the thermometer take out of the oven and remove from the baking dish onto a plate. Cover with foil and let rest for 15 to 20 minutes before slicing.