Juicy Roast Chicken and Vegetables

Step 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.

Step 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.

Step 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.

Step 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.

Step 5

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