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!