Roast Chicken with Vegetables

  • 1 large onion, sliced
  • 2 cups baby carrots
  • 3 potatoes, peeled and cut into chunks
  • Olive oil
  • 1 (3-4 pound) roasting chicken
  • Salt and pepper
  • 1/2 tbsp. thyme
  • 1/4 cup lemon juice
  • 2 tbsp. garlic, minced
  • 2 tbsp. butter, melted
Preheat the oven to 425 degrees F.

Place the onions, carrots and potatoes in a roasting pan. Toss with salt, pepper and olive oil and arrange vegetables in an even layer. Add the rack on top of the roasting pan.

Remove the chicken giblets. Rinse the chicken inside and out. Pat dry with a paper towel and place on the roasting rack.

Salt and pepper the inside of the chicken. Add the thyme, lemon juice and garlic to the cavity.

Brush the outside of the chicken with the butter. Sprinkle with additional salt and pepper. 

Roast the chicken for 1 hour and 15 minutes, or until the juices run clear when you cut between a leg and thigh. 

Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

by The Savvy Kitchen