Simple Roast Chicken Recipe

Pat dry the chicken with a clean paper towel. Sprinkle salt andpepper all over the chicken, include its cavity.

Transfer the chicken to a clean cooking pan, tuck the wing tips behind the shoulders.

Cover with plastic wrap and let the chicken marinade over night or maximum 2 days, in the fridge.

When the chicken is ready to cook, take it out and leave it at room temperature for 15 minutes

Pre-heat oven to 450F

Pat dry the chicken with a clean paper towel. Leave 1-2 sprigs of fresh thyme inside its cavity.

Add the remaining thyme, cubes of carrot and chopped onion in a roasting pan or cast-iron skillet.

Then put the chicken, breast side up on top of the vegetables.

Place the chicken on the center rack of the oven and roast for 30 minutes.

After 30 minutes, take the chicken out and raise temperature of the oven to 460F.

Use two rubber spatulas to carefully turn the chicken up side down.

Return the chicken to the oven and roast for another 15 minutes.

After 15 minutes, take the chicken out again and turn it over.

Return the chicken to the oven and continue cooking until the breast turn to golden brown color, approximately 5-10 minutes.

Take the chicken out of the oven and let it rest for 5 to 10 minutes then transfer it to a serving platter.

Discard any burnt vegetables and thyme inside the chicken's cavity. Keep the rest include the dripping.

Serve chicken immediately with the remaining roasted carrots & onions.

Pour the dripping over the chicken right before eating time.