Roasted Chicken with potatoes and carrots

1. 
   

2. Remove thawed chicken from bag and remove anything inside the bird.

3. Preheat oven to 425 F(218 C)

4. Tuck wings under bird and add salt and pepper.

1. Melt 1 stick of butter. Add herbs of your choice. I used 1 Tbs each of fresh chives and thyme, 1 tsp of rosemary (opt). Use a silicon brush (or spoon) to cover bird with approx 2T of the melted, herbed butter. Set the remaining butter aside.

1. Sprinkle salt and pepper on the bird. Add half a coarsely chopped onion, 3-4 garlic cloves and 2 c chicken stock to bottom of pan.

1. Cook for 30 minutes. Remove and baste with juices from the bottom of the pan. Return to oven.

2. While chicken is cooking, peel and chop carrots to your desired size.

1. If you have baby potatoes, cut larger ones in half, leave smaller whole.

2. If you have larger potatoes, peel and cut into quarters.

1. Opt: Add 2Tbs of maple syrup or honey to herbed butter.

1. Toss potatoes and carrots with the herbed butter.

1. Place in roasting pan and put in the oven with the chicken.

2. Cook both for 1 hour or until veggies are soft and internal temp of chicken is 165 F (74 C).

3. Let chicken sit for 20-30 minutes on cutting board.

4. While bird is resting, make gravy. To the drippings from roasting pan, add 1 heaping Tbs of cornstarch dissolved into to a cup of milk. Stir/whisk until desired thickness. Add chicken stock if not enough drippings. Optional – use immersion blender to make smooth.