Preheat the oven to 475°F.
In a roasting pan, lay the onion and leek wedges on the
bottom of the pan, drizzle with olive oil and sprinkle with salt and pepper.
Salt and pepper cavity of the room-temperature chicken,
insert two onion wedges, 4 cloves of garlic, and one thyme sprig into the cavity.
Melt 4 tablespoons of butter, with about half the thyme
leaves and remaining smashed cloves of garlic. Using
a pastry brush, brush the melted butter all over the back side of the chicken; place chicken on top of the onions and leeks with breast facing up. Tuck wings under
the chicken.
Wrap the kitchen string under the neck end of the
chicken and pull the string ends criss-cross under the pointy end of the breast
just above the cavity and pull tight (this will puff up the chicken breast). Tie a knot,
wrap each end around the closest leg end, and tie tightly so that the legs come
together across the cavity. Tie a knot
Brush remaining melted butter over the front and sides of
the chicken. Sprinkle salt, pepper, and remaining thyme leaves over the top
of the chicken
Place the roasting pan with the prepared chicken in the
preheated oven and
roast for 25 minutes. Reduce the heat to 400°F and roast for an additional 45 minutes, or
until the thigh registers
an
internal
temperature of 160 degrees F. on
your
meat thermometer (juices will run clear
when cut with the tip of a knife).
This
is the type of cooking and meat thermometer that I prefer and
use in my cooking. I get many readers
asking what cooking/meat thermometer that I prefer and use in my
cooking and baking. I, personally, use the
Thermapen Thermometer
shown in the photo on the
left. Originally designed
for professional users, the
Super-Fast Thermapen
Thermometer is used by
chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click
on the underlined:
Thermapen Thermometer.
Remove chicken from oven and transfer to a cutting board, cover with
foil, and let rest for 20 minutes. If you are going to eat the onions and leeks,
place them in the turned off oven to keep warm. Select the best crisped veggies
to use on the platter (they will be very crispy and yummy).
Cut chicken into serving pieces, place on the serving
platter, and place crispy veggies along the sides. Drizzle pan juices on top of
chicken.
Makes 4 servings.
