INGREDIENTS:
1 whole chicken
1 large Lemon cut in half
¼ cup butter room temperature
2 tsp Salt
Pepper to taste
2 Tbsp Garlic minced
6 Tablespoons Butter room tempreture
2 tsp Thyme fresh, or ½ tsp dried
2 tsp Rosemary fresh, or ½ tsp dried
1 tsp Sage or 1 tsp fresh
1 tsp Onion Powder
For the vegetables
6-8 baby Potatoes
Small bag of Carrots
1 medium Onion
2 Tbsp olivd oil
1 tsp Garlic Salt
Instructions:
Preheat the oven to 200°C.
Chicken:
If there are any giblets on the chicken, remove them. Wash the chicken and pat it dry with a paper towel. Insert a half lemon into the chicken’s cavity. Tie the legs together with kitchen string and tuck the wings beneath the chicken.
Season the entire chicken with salt and pepper.
Combine the butter, seasoning, and minced garlic in a small mixing bowl.
Mix all of the ingredients together with a fork until smooth.
Smear the butter mixture all over the chicken with your hand.
Put the chicken in a glass baking dish, dutch oven, or cast-iron skillet and set aside.
Wash the potatoes and carrots and cut them in half. Before arranging the vegetables around the chicken, cut the onions into large chunks and drizzle them with olive oil. Garlic salt should be sprinkled over the vegetables.
Bake for 45 minutes at 200°C in a preheated oven. When the skin on the chicken is golden brown, cover it loosely with aluminum foil and bake for another 30 minutes. The cooking time will most likely be around 70-80 minutes.
Remove the chicken from the oven and set aside for 10 minutes before serving.