roast chicken with root vegetables

The first time I roasted a chicken, I truly felt like a real woman. All this time that I was trying to wow my guests with fancy mac'n'cheese, and all I really needed to do was roast a chicken? It was a day that I will never forget. Of course two days prior, I asked every cook I knew what their techniques were. I settled on one that my friend Heather told me about... but I added butter (oops). Roasting a whole chicken should definitely come back in style, because let me tell you it is absolutely delicious. Make sure you are always cooking for someone you care about, because everyone knows that the way to someone's heart is through their stomach.

Ingredients

1 3- 3 1/2 pound chicken (organic)

1 lemon (sliced)

sprig of oregano

sprig of thyme

3 sprigs of rosemary

salt and pepper

5 tablespoons butter (room temp)

olive oil

8 fingerling potatoes

1 onion

3 carrots

1 whole head garlic

1 sweet potato

15 brussel sprouts

olive oil

thyme

rosemary

Directions

preheat oven to 400

1. chop all vegetables and coat in olive oil. cut head of garlic in half, lengthwise. place in large shallow baking dish (pyrex or roasting pan)

2. take chicken out of fridge for at least 30 min before cooking. Rub down with salt and pepper.

3. stuff cavity with lemon, thyme, rosemary, and oregano

4. Rub butter all over chicken and under the skin on both sides. Stuff rosemary under skin of chicken.

4. place chicken on top of a wire rack and sit wire rack on top of vegetables and dish.

6. cook chicken in oven breast side up for 25 min, turn oven down to 375 and flip chicken and mix

vegetables. cook for another 25 min, flip chicken again and mix vegetables. Chicken should be back to breast side up. Cook for an additional 30 min. With a meat thermometer, make sure chicken reaches 180 degrees.

wait 20 min to serve

Chicken should be crispy on the outside and juicy on the inside.

-Devin