Ingredients:
1 Windy N Ranch free-range whole chicken (4-5 lbs.)
2 Tbsp. butter, softened
Kosher salt and freshly ground pepper to taste
1 small yellow onion, sliced into small wedges
5-6 fresh spring carrots, greens removed and sliced into half inch chunks
1 large fennel bulb, tops removed and sliced thin
5-6 cloves garlic, peeled and sliced in half lengthwise
Olive oil
1 package fresh thyme sprigs
1 lemon, halved
1/4 cup dry white wine
Directions:
Preheat oven to 325 degrees F. Pat chicken dry with paper towels. Liberally salt the inside of the cavity, then stuff with lemon halves and thyme sprigs. Place chicken on a plate, breast side down, and coat the outside with butter; salt and pepper the outside to taste. Toss onions, carrots, fennel and garlic together with a light coating of olive oil and the white wine. Spread veggies over the bottom of a baking dish. Place chicken in the center of the pan on top of veggies. Roast chicken uncovered until a thermometer inserted into the thigh reads 165 degrees F, about 1.5 to 2 hours.