Ingredients
5lbsroasting chicken
salt and pepper
1onion,quartered
1rosemary sprig
1lemon,quartered
1cupbutter,softened
3garlic cloves,minced
1tbspthyme,finely chopped
1tbsporegano,finely chopped
1tbsprosemary,finely chopped
1tspsalt
½tsppepper
1large onion,quartered
1lbbaby potatoes
3large carrots,sliced into 2-inch pieces
1tbspolive oil
salt and pepper
Preparation
Preheat the oven to 425 degrees F. Remove the giblets from the chicken, then season with salt and pepper.
Place the chicken in a roasting pan or large cast iron skillet. Stuff the onion, rosemary and lemon inside of the chicken.
In a small bowl, combine the butter, garlic, thyme, oregano, rosemary, salt and pepper. Rub evenly on the outside of the chicken.
In a medium sized bowl, add the onions, potatoes, carrots and toss in olive oil, salt and pepper. Layer on outside of the chicken in the roasting pan.
Roast the chicken for 1½ hours or until the internal temp reaches 165 degrees F.
Carve, serve, and enjoy!
