Garlic Roast Chicken

By chris5863

Ingredients

• 1 (5 to 6-pound) roasting chicken
• Kosher salt and fresh ly ground black pepper
• 2 heads garlic, cut in 1/2 crosswise
• 1 lemon, halved
• 1/2 large Spanish onion, thickly sliced
• 4 carro ts cut diagonally into 2-inch chunks
• 2 large Yukon gold potatoes, cut into 6 pieces
• 4 tablespoons butler, melted

Details

Servings 4

Preparation

Step 1

As soon as you get the chicken home, salt it inside and out , wrap it and keep tt in the refrigerator for up to 2 days .
When you are ready to cook the chicken, first preheat the oven to 425 degrees F.
Pat the outside of the chicken dry wtth paper towels. Liberally salt and pepper the inside of the chicken and stuff the cavity
with the all the garlic and lemon . Tie the legs together with kitchen string and tuck the wing tips under the body of the
chicken . Place it in a roasting pan just large enough to hold it and the vegetables. Scatter the onion slices , carrots and
potatoes around the chicken. Brush the outside of the chicken with the butter and sprinkle with salt and pepper.
Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken
to a platter and cover wtth aluminum foil. Place the vegetables back in the ove n and cont inue cooking for an additional 15
minutes.
When the vegetables are cooked, carve the chicken and place the slices on the platter surrounded by the vegetables.
Drizzle some pan ju ices over the chicken and vegetables.