Steps
- Preheat the oven to 400°F / 200°C. Melt 1 tablespoon of butter in a large shallow ovenproof casserole over medium heat. Fry 4 celery hearts, halved lengthwise, and 3 chopped carrots for 4-5 minutes.
- Add 4 bay leaves, 3 thyme sprigs, and 6 unpeeled garlic cloves. Season with salt and pepper, pour in 600ml of fresh chicken broth, and bring to a simmer. Take off the heat.
- Nestle 1 whole chicken, weighing about 1.5kg, into the vegetables and season. Roast for 1 hour 40 minutes, until golden and the thickest part reaches 165°F / 74°C without touching bone.
- Transfer the chicken to a board and rest for 20 minutes. Reheat the vegetables and broth, discard the bay leaves and thyme stems, and scatter over 1 small chopped bunch of parsley. Carve the chicken and serve with the vegetables.