Roast Chicken and Root Vegetables

By jkenb

Ingredients

• 1 chicken, 4 1/2 to 5 pounds
• 4 tablespoon butter, melted
• 1 tablespoon dried rosemary
• 2 teaspoons salt
• 1 teaspoon pepper
• 1 whole lemon, 2 holes poked through rind
• 1 pound baby new potatoes
• carrots
• pearl onions
• 1 cup chicken broth

Preparation

Step 1

Preheat oven to 450 degrees. Remove giblets and neck. Rinse chicken, drain, and pat dry with paper towels. In a large bowl, combine butter, rosemary, salt and pepper. Toss well.

Place lemon inside the cavity of the bird. Tie legs together.

Put potatoes, carrots, and onions on bottom of a roasting pan. Rub butter mixture on chicken; place bird on top of vegetables. Add broth to pan.

Cover with foil, roast 20 minutes. Remove foil and baste with broth; cooking 80 minutes more. Chicken is done with a meat thermometer inserted in the thigh reads 175 to 180 degrees.