Easy Roasted Chicken

Easy Roasted Chicken

Inspired by Ina Garten’s roasted chicken recipe.

1 (5 to 6 pound) roasting chicken

1 teaspoon Kosher salt

½ teaspoon black pepper

1 lemon, halved

1 head garlic, cut in half

4 tablespoons (½ stick) butter, melted

2 large yellow onions

1 bag of baby carrots

1 small bag of baby potatoes

1 teaspoon olive oil

• Preheat the oven to 425 degrees F.

• Remove the chicken giblets. Rinse the chicken inside and out. 

• Pat the outside of the chicken dry. 

• Stuff the cavity with lemon, onion and garlic.

• Drizzle the outside of the chicken with the butter and sprinkle with salt and pepper. 

• Place the onions, carrots, and potatoes in the bottom of the roasting pan drizzled with olive oil and sprinkle with salt and pepper.

• Place chicken on top of the veggies

• Roast the chicken for 1 ½  hours, or until the juices run clear when you cut between a leg and thigh. 

• Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes.

• Slice the chicken onto a platter and serve it with the vegetables.