- 1 whole Smart Chicken
- Kosher salt, to taste
- 1 pinch crushed red pepper
- Freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- Dijon mustard (optional)
- Roasted Veggies
- 5 to 6 red potatoes (or substitute baby creamer or Yukon Gold potatoes)
- 2 carrots
- 2 yellow onions
- 2 fennel bulbs
- Splash olive oil
- 2 teaspoons thyme, chopped
- Salt and pepper, to taste
Preheat the oven to 450°F. Dry the chicken very well with paper towels, inside and out (too much moisture will cause the chicken to steam in the oven instead of roasting). Season the cavity with salt, crushed red pepper, and ground black pepper. Add butter to the inside of the chicken cavity. Whole Smart Chicken is already trussed. Trussing keeps the wings and the legs close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing also helps the chicken cook evenly, so you get a more beautiful bird.
Generously season the skin with salt (about 1 tablespoon, depending on the size of the bird). Salting the bird gives it a crispy, flavorful finish on the exterior.
Cut the vegetables to your liking. In a bowl, combine the chopped vegetables with olive oil, thyme, salt, and pepper. Place the vegetables in the bottom of a roasting pan and place the chicken on top.
Roast in the oven for approximately 50 to 60 minutes, until a thermometer inserted into the thickest part of the thigh registers 165°F. Remove the chicken from the oven and let it rest at room temperature for about 15 minutes. Serve with Dijon mustard on the side, if desired.