Juicy Roast Chicken and Vegetables

Instructions

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

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