Roast Chicken and Root Vegetables

Roast Chicken with Root Vegetables

Serves 4-6

1 whole chicken

1 lemon

1 bulb garlic

1 bunch thyme

4 T unsalted butter (softened)

½ t garlic powder

1 t smoked paprika

3-4 T olive oil

2 lbs. red potatoes

4-5 large carrots

1 large onion

Salt and pepper to taste

Add the butter to a bowl and season with salt and pepper. Add a few fresh thyme leaves, zest of the lemon, garlic powder, smoked paprika and 1 tablespoon olive oil and mix to combine. Set compound butter aside or refrigerate and use within 1 week.

Cut the carrots, potatoes and onion (peeled) into large chunks and place in a large (13x9 inch) baking dish. Drizzle with 2 T olive oil. Season with salt and pepper and toss to coat.

Place chicken atop veggies breast side up. Use your hands to rub the compound butter all over the chicken including under the skin on the breasts. Season the chicken with more salt and pepper. Cut the garlic bulb in half along with the lemon. Stuff the garlic, lemon and any remaining thyme sprigs inside the cavity of the chicken.

Fold the wings back and tuck the wing tips under the back of the bird. Use butcher’s twine if available to tie the legs together so the bird will cook as evenly as possible.

Bake at 425F for 80-90 minutes or until the deepest part of the breast reads 160F on an instant thermometer. If chicken gets too brown on the outside before it is cooked, cover loosely with foil.

Allow chicken to rest for 15 minutes before carving. Serve with roasted veggies and a side salad for a complete meal.