Garlic Roasted Chicken with Root Vegetables
Adapted from Giada de Laurentis
6 tablespoons of butter
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/2 teaspoon fresh lemon juice
1 1/2 teaspoons minced garlic
1 whole chicken
3 tablespoons olive oil
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1 sweet potato, peeled and sliced into wedges
6 medium carrots, peeled and halved
6 parsnips, peeled and halved
1 tablespoon minced garlic
1/2 cup chicken broth
Preheat oven to 400 degrees.
Season chicken cavity with salt and pepper and squeeze in lemon juice. Spoon 2 tablespoons of butter inside of cavity. Loosen skin and smear butter and herbs under and on top of skin.
For the vegetables, toss in olive oil, herbs, salt, pepper, and garlic. Place in roasting pan.
Place chicken on top of vegetables.
Pour chicken broth in pan.
Roast for 1 and 1/2 hours. Or until chicken is no longer pink.
Lest rest 20 minutes before serving.