Ingredients
2
tablespoons butter, melted
1 1/2
teaspoons salt
1
teaspoon black pepper
1
lb baby red potatoes, halved
1
cup peeled, 1-inch cubed carrots
1
cup chopped onions
1
(3 to 4 lb) whole chicken, giblets removed
5
sprigs fresh thyme
1
sprig fresh rosemary
5
cloves garlic
1
small lemon, cut into wedges
Preparation
Heat oven to 450°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix melted butter, 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper. Stir in potatoes, carrots and onions. Pour into baking dish.
Rub chicken all over with remaining 1 teaspoon salt and 1/2 teaspoon pepper. Place thyme, rosemary, garlic and lemon wedges in cavity of chicken. If desired, tie legs together with 6-inch piece of cooking twine.
Place chicken, breast side down, on top of potato and vegetable mixture. Roast 30 minutes; carefully turn chicken breast side up. Continue to roast 25 to 35 minutes longer, until legs move easily when lifted or twisted (at least 165°F in thickest part of thigh) and potatoes are tender.
