Juicy Roast Chicken and Vegetables

Ingredients

• 6 Yukon gold potatoes (peeled and quartered (or 8 red potatoes))
• 2 large carrots (peeled and cut into 1” pieces)
• 1 medium onion (chopped into 1” pieces)
• 1 head of garlic (cut in half parallel to the base, divided)
• 4 sprigs rosemary (divided)
• 1 Tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 5 1/2 lb whole chicken (giblets removed, patted dry)
• 2 1/2 tsp salt (divided (1/2 tsp for inside, 2 tsp for outside))
• 3/4 tsp pepper (divided (1/4 for inside, 1/2 for outside))
• 2 Tbsp unsalted butter (melted)
• 1 lemon (halved)

Steps

1. 1

   Place chopped potatoes, carrots, onion, half of a head of garlic, and 2 sprigs of rosemary in a mixing bowl. Drizzle with 1 Tbsp olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper.

2. 2

   Place chicken in a roasting pan. Remove giblets from chicken and pat dry inside and outside with paper towels. Season inside the chicken with 1/2 tsp salt and 1/4 tsp black pepper. Stuff the chicken with 1/2 of the garlic head, 2 lemon halves, and 2 sprigs of rosemary.

3. 3

   Melt 2 Tbsp of butter. Brush the chicken all over the top and sides with melted butter then season all over with 2 tsp salt and 1/2 tsp black pepper.

4. 4

   Tie the legs together and tuck the wings under the bird. Spread veggies around the chicken. Roast in the oven uncovered at 425˚F for 80 to 90 minutes (depending on size of chicken*) until internal temperature of the thigh reaches 165˚F or until the juices run clear when you cut into the thigh.

5. 5

   Transfer chicken and veggies to a platter, tent with foil, and let rest at least 15 minutes before slicing and serving.