ROAST CHICKEN w/ veggies

By LindaW1955

Ingredients

• 1 - 4 lb whole chicken
• 1 tsp salt, divided
• 1/2 tsp ground black pepper, divided
• 1 whole head garlic
• 1 small lemon
• 1 large red or yellow onion
• 1 lb carrots, peeled and cut into 1 1/2 pieces
• 1 lb B-size red potatoes, cut in half
• 2 TBS olive oil

Details

Servings 4
Preparation time 20mins
Cooking time 21mins

Preparation

Step 1

1. Preheat oven to 425 degrees. Remove and discard giblets and neck from chicken. Rinse chicken w/ cold running water; pat chicken dry inside and out w/ paper towels. Sprinkle 1/4 tsp each salt and pepper inside cavity.
2. Remove paper skins from head of garlic. Cut garlic and lemon in half and place inside cavity. sprinkle 1/4 tsp each salt and pepper on outside of chicken. If desired, tie legs together with string and fold wing tips under back of chicken so they stay inplace.
3. Cut onion in half, then cut each half through stem end into 1" wedges. In large roasting pan toss carrots, potatoes and onion w/ oil and remaining 1 tsp salt. Place chicken over vegetables. Roast chicken 1 hour and 20-30 minutes or until instant read thermometer inserted into thickest part of thigh reaches 165 and juices run clear when thigh is pierced w/ tip of paring knife.