pat's Recipe

Roasted Chicken With Root Vegetables and Garlic

Category: Poultry

2 teaspoons kosher salt
1 teaspoon garlic powder
3 to 4-pound whole chicken
3 tablespoons butter
4 sprigs fresh thyme
3 sprigs (each about 4 inches long) fresh rosemary
1 yellow onion, quartered
12-ounce bag baby carrots
1 pound new potatoes
1 lemon, quartered
6 cloves garlic, peeled but left whole
Ground black pepper, to taste

Instructions:

Heat the oven to 300 degrees.
Combine the salt and garlic powder, then rub the mixture over and under the skin of the chicken. Set aside.
In a 5 1/2-quart (or larger) Dutch oven over medium, melt the butter. Add the thyme and rosemary. Heat for 30 seconds.
Add the chicken, breast down, and brown for 4 minutes. Use tongs to carefully turn the chicken and brown on the bottom for 6 minutes.
Arrange the onion, carrots, potatoes, lemon and garlic cloves around the chicken, then place the lid over the pot. Transfer to the oven and roast for 1 hour 15 minutes, or until the breast reads 160 degrees on an instant thermometer.
Transfer the chicken to a platter and tent with foil. Use a slotted spoon to transfer the vegetables to a serving bowl. Cover to keep warm. Discard the lemons and any herb stems from the pot.
Place the pot over medium heat and bring to a boil. Cook until reduced and thickened, about 5 minutes. Adjust seasoning with salt and pepper. Serve drizzled over the chicken and vegetables.
Makes 4 servings.