Garlic and lemon roasted chicken

By dette

Roasted potatoes and baby carrots make this chicken a satisfying on-dish meal...delicious!

Ingredients

• 4 lb roasting chicken
• 1/2 t salt
• 1/2 t freshly ground black pepper
• 1/2 t. dried parsley
• 7 cloves garlic
• 1/4 c. butter, softenend
• 1 lemon, halved
• 3 T. water
• 1 lb. potatoes, peeled and cubed
• 2 C. baby carrots

Preparation

Step 1

Plca chicken on a lightly greased rack in a 13 x 9 roasting pan. Combine salt, pepper, parsely, 2 cloves pressed garlic and one tablespoon butter; run over chicken. Squeeze lemon halves over chicken, Place lemon halves, remaining 5 cloves garlic, halved and remaining 3 Tablespoons butter inside chicken cavity. Tie ends of legs together with string.
Pour water into roasting pan. Cover pan tightly with aluminum foil; making sure foil doesn't touch top of chicken. Bake at 375 degreese for 20 minutes. Add potaotes and carrots to pan. Bake, uncovered, 40-60 more mintues or until a meat thermomter inserted into thigh registers 170 degreese, basting occasionally with pan juices.