Thyme Roasted Chicken and Vegetables

Thyme Roasted Chicken and Vegetables

Ingredients:
2 large red potatoes, quartered
4 large carrots, halved lengthwise and widthwise
2 large celery, quartered widthwise
1 large yellow onion, quartered
2 tbsp olive oil
salt and pepper
1/2 c butter, softened
1 tsp chopped fresh thyme
1/2 tsp chopped fresh sage
1 large lemon, quartered
1 whole chicken, about 3 to 4 pounds, giblets removed, rinsed and patted dry


Directions:
1. Preheat the oven to 450℉. In a large rimmed baking pan, toss the potatoes, carrots, onion, and celery with olive oil, salt and pepper. Arrange them around the edges of the pan.

2. After rinsing and drying chicken, separate the skin on the breast, and thighs. Combine the butter with salt, pepper, thyme, and sage. Using your fingers rub the butter under the skin, dividing mixture evenly throughout chicken. Fill the cavity with the quartered lemons. Tuck wings under the chicken and tie the legs together.

3. Place the chicken in the middle of the pan, nestled among the vegetables. Rub chicken with any remaining butter or oil and season skin with salt and pepper.

4. Bake for about an hour, until the internal temperature reached 165℉. Let the chicken rest for ten minutes under a lightly tented foil, before carving.