Step 1

Unwrap the chicken and remove the giblets and/or the neck (if included). Pat the chicken dry with paper towels.

Step 2

If possible, let the chicken sit at room temperature for 30 minutes to allow for more even cooking.

Step 3

Preheat the oven to 425 degrees.

Step 4

Seasoning the entire chicken generously with salt and pepper.

Step 5

Stuff the chicken with the thyme, garlic, and lemon.

Step 6

Brush the outside of the chicken with the 2 TBS melted butter and season again with salt/pepper.

Step 7

Use kitchen twine to tie the legs together. Tuck the wings underneath the body of the chicken.

Step 8

Place the sliced onions, carrots, and fennel bulb on the bottom of a roasting pan.

Step 9

Sprinkle the vegetables with salt, pepper, 20 sprigs of thyme, and drizzle generously with olive oil. Use your hands to toss to evenly coat the vegetables.

Step 10

Place the chicken on top of the vegetables. This prevents the chicken from sitting in its own juice while it cooks and elevates the chicken for even cooking.

Step 11

Roast (uncovered), for 1 ½ hours. Halfway through, use a spoon to drizzle the chicken with some drippings from the bottom of the pan. Rotate the pan 180 degrees and place it back in the oven.

Step 12

The chicken is done when the juices run clear and the internal temperature reads 165 degrees. (Place a meat thermometer into the thigh to check the temperature.)

Step 13

Let the chicken rest, uncovered, for 15-20 minutes to allow the juices to reabsorb before you cut into it!

Step 14

Slice the chicken on a platter and serve with the roasted vegetables.

Step 15

Pour the chicken drippings into a large measuring cup.

Step 16

Top it off with chicken broth to make 2 cups.

Step 17

Melt 3 Tablespoons of butter in a saucepan over medium heat.

Step 18

Add 3 Tablespoons flour. Whisk for 1 minute.

Step 19

Add half of the gravy juice/broth. Whisk until there are no lumps.

Step 20

Add remaining liquid. Whisk for 2 minutes. The gravy will continue to thicken more and more.

Step 21

Season with salt/pepper if desired. Done!

Step 22

Note: If your chicken needs a touch more color, increase the heat to 500° and use foil to cover up any parts that are already sufficiently browned. Roast for an additional 5 minutes or so. Keep a close eye on it.