Roasted chicken is one of those extremely comforting meals.
I usually like to cook mine with lots of vegetables in one large pan so that I get all of the flavors together.
Lately, I've been loving all things lemon so I definitely added some to this dish.
It's super easy and so delicious.
Roasted Chicken with Potatoes and Carrots
1 large roasted chicken (5 to 6 pounds)
8-10 red potatoes, cut in half
1 bag carrots, cut into pieces
salt and pepper
2 large lemons
1 head garlic, peeled and smashed
6 tablespoons butter
2 tablespoons fresh thyme, minced
2 tablespoons fresh rosemary, minced
1 large onion, cut into quarters
1 cup white wine
Preheat the oven to 425 degrees.
Clean the chicken, removing giblets and wash thoroughly. Pat dry the chicken and season liberally with salt and pepper, inside and out. Stuff the chicken with 2 tablespoons butter, lemons, half of the garlic, and 1 teaspoon each of the thyme and rosemary. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onion and remaining garlic into the bottom of the pan and add the wine. Place the chicken on top of the onions and garlic. Arrange the carrots and potatoes around the chicken and season all with the remaining rosemary and thyme. Rub the chicken with the butter, rubbing under the skin.
Roast the chicken for 1 1/2 hours, 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.