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Crispy Roast Chicken with Vegetables
Ingredients
  • 1 whole chicken (about 4 to 4 ½ lbs.), patted very dry; giblets removed
  • Salt and pepper
  • 1 lemon, quartered
  • 1 stalk celery, quartered
  • 1 bunch fresh thyme (about 10 sprigs)
  • 1 bunch fresh rosemary (about 10 sprigs)
  • 3 cloves garlic, peeled but not chopped
  • 2 tablespoons butter, melted
  • 6 to 8 medium Yukon Gold potatoes, quartered (or cut into bite-size pieces)
  • 6 carrots, peeled and cut into 1-inch pieces (bite-size so that they're sure to cook through)
  • 1 Vidalia onion, quartered
  • 2 tablespoons olive oil
  • Kitchen twine, for tying
Steps
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