Warm Brussel Sprout Salad with Bacon
and Seasoned Roasted Chicken with Happy Carrots

Chicken:

1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges
Olive oil
Preheat the oven to 455 degrees F.

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme (this can be substituted with parsley or other fresh herb), both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan (I used a dutch oven this time). Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
Roast the chicken for 20 breast side down- then flip chicken over and roast for 20 per lb. until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter. You can use the juices to make a gravy if you would like. The veggies will be tender and delicious- thus happy carrots. 

Ps- i may have added some extra bacon from my Brussel sprout salad to crisp on my chicken- not low calorie! But o-so-yummy!!

For Brussel Sprout Salad :

1 lb fresh Brussels Sprouts, washed, trimmed, and halved
2 slices of Bacon, rough chopped

1 red onion
2 Tbsp olive oil
2 Tbsp Balsamic Vinegar
Salt and Pepper to taste

Directions:

1. Pre-heat oven to 400 degrees F
2. Toss vegetables, bacon, red onion, and olive oil together
3. Spread out on a cookie sheet in a single layer and roast for about 30 min, or until tender.
4. Remove from oven and drizzle with Balsamic Vinegar

Bon Appetit