Unwrap the chicken and remove the giblets and/or the neck (if included). Pat the chicken dry with paper towels.

If possible, let the chicken sit at room temperature for 30-60 minutes to allow for more even cooking.

Preheat the oven to 425° F.

Season the entire chicken generously with salt and pepper.

Stuff the chicken with the thyme, garlic, and lemon.

Brush the outside of the chicken with the 2 TBS melted butter and season again with salt/pepper.

Use kitchen twine to tie the legs together. Tuck the wings underneath the body of the chicken.

Place the sliced onions, carrots, and fennel bulb on the bottom of a roasting pan.

Sprinkle the vegetables with salt, pepper, 20 sprigs of thyme, and drizzle generously with olive oil. Use your hands to toss to evenly coat the vegetables.

Place the chicken on top of the vegetables.

Roast (uncovered), for 1 ½ hours. Halfway through, use a spoon to drizzle the chicken with some drippings from the bottom of the pan. Rotate the pan 180 degrees and place it back in the oven.

The chicken is done when the juices run clear and the internal temperature reads 165° F.

Let the chicken rest, uncovered, for 15-20 minutes to allow the juices to reabsorb before you cut into it!

Slice and serve with the roasted vegetables.

Pour the chicken drippings into a large measuring cup.

Top it off with chicken broth to make 2 cups.

Melt 3 tablespoons of butter in a saucepan over medium heat.

Add 3 tablespoons flour. Whisk for 1 minute.

Add half of the gravy juice/broth. Whisk until there are no lumps.

Add remaining liquid. Whisk for 2 minutes. The gravy will continue to thicken more and more.

Season with salt/pepper if desired.