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1
Preheat oven to 375 F. Take out the chicken about 15 minutes before cooking, wash, clean and pat dry.
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2
With a spoon, mash the thyme and butter together until well combined.
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3
Use a knife to gently loosen the chicken's skin. Stuff the mixed thyme and butter evenly underneath the skin.
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4
Combine 3 tbsp of olive oil, salt, and pepper in a mixing bowl. Use your fingers to massage the entire chicken with the mixture.
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5
Fill the cavity with the orange and thyme sprigs. Truss the chicken securely with kitchen twine.
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6
Place the chicken, breast side down in a baking dish and roast for 15 minutes.
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7
Mix creme fraiche with garlic, shallot, and thyme.
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8
Toss the potatoes and carrots with olive oil and a pinch of salt and pepper.
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9
Remove the chicken from the oven and carefully turn the chicken breast-side up. Rube the creme fraiche all over the top of the chicken.
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10
Scatter the potatoes and carrots in a single layer around and underneath the chicken.
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11
Transfer the baking dish to the oven and cook for 1 hour. Baste the chicken and vegetable with pan juices. If the chicken starts to brown, place a large piece of aluminum foil over the breast to prevent it from burning.
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12
Roast the chicken for another hour or until an instant-read thermometer inserted in the thickest part of the chicken thigh reads 175 F and the vegetables are tender.
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13
Remove the chicken from the oven and let it rest for 15 minutes before serving.
