Roast Chicken
Serves: 6 Prep time: 10 minutes Cook time: 1 hr 30 minutes
1 5-6 pound roasting chicken
1 pound red potatoes
3 carrots chopped in big chunks
16 oz button mushrooms
2 T extra virgin olive oil
2 heads garlic (divided)
2 large onions
1 lemon
1/2 bunch parsley
1/2 bunch thyme
4 T butter, room temperature
S&P
Preheat your oven to 375 degrees. Wash your chicken and pat it dry. Remove the gizzard, etc from the cavity. Replace it with lemon, halved, 1 garlic clove halved, 1 onion halved, and the parsley and thyme. Rub your chicken’s skin with butter and season liberally with kosher salt and pepper. 
In the bottom of your roasting pan arrange potatoes, carrots, and mushrooms. Slice your remaining onion into big chunks and sprinkle around veggies. Peel remaining garlic cloves and sprinkle around veggies. Toss all the veggies in olive oil and season with S&P. Place your chicken on top of veggies (or on a rack above the veggies) and get him into the oven.
Cook chicken for 1 hour 20 minutes or until an internal thermometer reads 160 degrees. Allow your chicken to rest on the counter for 10 minutes. Carve and serve with veggies. Yum! 
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This looks delicious. Can’t wait to try it.
Mmmmm. Looks so yummy. Always on the lookout for another way to make a chicken.
YUM!!! I enjoyed looking around!
Thanks so much for making my SITs’ Day special!
Lana @ http://www.ilovemy5kids.blogspot.com
This chicken looks so moist and yummy. Thanks for stopping by. I hope you check out the book. It was a really good read.
This looks so good. I’ve never braved an entire bird but am hoping to eventually. Delicious!
GOSH! Must you! I love chicken…it’s really the only meat I eat! And you did it perfectly…crispy on the top:) YUMMMMMM