Instructions: Set the oven rack at the middle level and preheat the oven to 450 degrees.

Season the cavity of the chicken with salt, pepper and 2 sprigs of the thyme.

Rub the outside with the softened tablespoon butter and season with salt, pepper and the leaves of the remaining sprigs of thyme. To loosen leaves, run your thumb and forefinger down the sprigs stem and the leaves should pop off.

Combine the broth and wine in a measuring cup or pitcher. Scatter the carrot chunks and onion slices on the bottom of a roasting pan.

Place the chicken, breast side up, on a roasting rack and set it in the pan over the vegetables. Roast for 10 minutes.

You will now baste and turn the chicken, roasting it for 10 to 15 minutes each on its sides and back, to achieve an evenly browned skin. Follow this timetable:
Baste with about 2 tablespoons of the wine and broth mixture and turn the chicken on its side. Baste and roast for 10 minutes. Baste again and turn the chicken on its other side. Baste and roast for an additional 10 minutes.

Lower the temperature to 350 degrees, baste again and roast for 15 minutes.

Baste, turn the chicken so the legs are up and continue roasting for 10 minutes.

Turn the chicken breast side up and baste. Continue roasting for an additional 40 to 50 minutes or until done, basting every 10 to 15 minutes.

The best test of chicken doneness is to take a temperature reading. A whole roast chicken is done when it reaches an internal temperature of 180 degrees F in the thickest part of the thigh on a meat or instant-read thermometer.

Transfer the chicken to a carving board and let it rest for 10 to 15 minutes.

Pour the accumulated cooking juices and vegetables from the roasting pan into a small saucepan, add the remaining tablespoon of butter and place over low heat, keeping the mixture warm.

Carve the chicken and arrange pieces on a serving platter. Pour the sauce through a fine sieve, pressing down on the vegetables with the back of a wooden spoon to extract the liquid, into a warmed sauce boat. Pass the sauce at the table.

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