Whole Roasted Chicken with Vegetables

This is such a perfect one pot meal, great for those chilly nights when you want something delicious, and it makes the house smell amazing! The chicken sits on a bed of perfectly roasted vegetables with lots of lemon and herbs. Patting the skin dry and then rubbing soft butter all over it really ensures that beautiful crispy skin. I love using my large cast iron but if you have a glass or ceramic 9×13 baking dish that would work too.

Ingredients

• 1 (4-4 1/2 lb) whole chicken
• kosher salt and black pepper
• 6-7 garlic cloves, peeled
• 1/2 red onion peeled and quartered
• 6 rosemary sprigs
• 6 thyme sprigs
• 4-5 red or yellow potatoes, quartered
• 1 cup brussel sprouts, halved
• 2 carrots, peeled and sliced
• 4 tbsp. unsalted butter, room temperature
• 1 lemon, cut into quarters
• 1/4 cup olive oil

Directions

Remove the chicken from the refrigerator and let it come to room temperature about 1 hour before roasting.

Preheat the oven to 475 degrees.

Remove any innards or neck from the inside of the bird, and season inside generously with salt and pepper. Take a paper towel and pat the bird completely dry. Place 3 of the garlic cloves along with half of the thyme and rosemary and 1 quarter of the lemon inside the cavity. Using chicken twine truss the chicken making sure everything is close together.

In a large skillet place all the prepared vegetables, remaining garlic cloves, red onion, drizzle olive oil and season with salt and pepper, toss all together until evenly coated. Make a little well in the center to place the chicken. Place the lemons and remaining herbs on top of the vegetables.

Rub the whole chicken on top of the skin and underneath with the butter so it’s evenly coated, then generously season with salt and black pepper.

Place the chicken in the oven to roast for 25 minutes. Then reduce heat to 400 degrees, and let it continue to roast for about 45 minutes. Or until the internal temperature reads 160 degrees. Place thermometer in the meatiest part of the bird under the breast, where the thigh meets the breast, and make sure the juices run clean. Transfer the chicken to a resting board and let it rest for about 20.

Toss the vegetables in the pan juices and reheat if needed. Cut the chicken into serving pieces and arrange over the vegetables to serve.