Cailin’s Julia-Inspired French RoastedChicken

Cailin’s Julia-Inspired French RoastedChicken

Ingredients:

1 (3 1/2 to 4 pound) chicken
Salt and black pepper
Butter
Seasonally fresh vegetables good for roasting
1/2 teaspoon dried thyme
2 cups chicken broth

Directions:

Preheat oven to 425 degrees F. Wash the chicken in hot water and dry thoroughly. Season the cavity with salt and black pepper  Rub the chicken lightly with softened butter all over and season all over with salt and pepper. Tie the drumsticks ends together and set the chicken, breast side up, in an oiled v-shaped rack or on an oiled roasting pan in the oven.

Roast for 15  minutes at 425 degrees, remove chicken from oven. Reduce heat to 350 degrees. Baste with pan juices and return to 350 degree oven for 15 minutes. Remove from oven and add vegetables such as carrots, onions, and potatoes, and baste again. Roast the chicken until the juices run clear, around 45 minutes, plus 7 minutes per pound. Remove the chicken and carve. Reserve juices and prepare gravy by adding broth and dried thyme and reducing on stove top, stirring constantly. Serve with roasted seasonal vegetables.