🍗 Whole Roast Chicken with Root Vegetables

Ingredients

• 1 whole chicken (4 lb)
• 1 lb carrots
• 1 lb potatoes
• 1 onion
• 1 lemon
• Butter & fresh herbs
• Salt & pepper (pantry staple)
• 2 tbsp olive oil (pantry staple)

Instructions

1. Heat oven to 425°F. Pat chicken dry; rub with butter, salt, and stuff with lemon.
2. Scatter chunked vegetables in a roasting pan, set chicken on top.
3. Roast 70–80 min to 165°F in the thigh; rest 10 min before carving.