Lemon-Thyme Roasted Chicken and Root Vegetables

By Side Passion

Ingredients

• 1/2 cup butter, softened
• 1 tablespoon lemon zest (lemon reserved)
• 2 teaspoons kosher salt, divided
• 1 tablespoon minced fresh thyme
• 3/4 teaspoon ground black pepper, divided
• 1 (5-pound) whole chicken, giblets removed
• 1 (24-ounce) package fingerling potatoes, halved lengthwise
• 3 (8-ounce) packages multicolored baby carrots with tops, halved lengthwise
• 6 radishes, halved
• 1 onion, cut into wedges
• 2 tablespoons olive oil
• Garnish: fresh rosemary

Preparation

Step 1

Preheat oven to 425°. Spray a large roasting pan with nonstick cooking spray.
In a small bowl, stir together butter, zest, 1 teaspoon salt, thyme, and ½ teaspoon pepper. Pat chicken dry with paper towels, and rub butter mixture under chicken skin and all over chicken. Cut reserved lemon into pieces, and place inside chicken cavity. Tie chicken legs together with butcher’s twine, and place in prepared pan.
In a large bowl, toss together potatoes, next 4 ingredients, remaining 1 teaspoon salt, and remaining ¼ teaspoon pepper. Arrange vegetables in pan around chicken.
Bake for 1½ to 2 hours or until a meat thermometer inserted in thickest portion of chicken registers 165°, covering with aluminum foil to prevent excess browning if necessary. Let stand for 10 minutes before serving. Garnish with rosemary, if desired.