Oven Baked Chicken and Vegetables

Ingredients

Chicken:

• 3 – 3 1/2 pounds whole chicken giblets and neck removed
• 2 tablespoons butter melted
• 1 tablespoon minced garlic
• 1 teaspoon salt
• 1 teaspoon coarse ground pepper
• 1/2 teaspoon sage
• 1/2 teaspoon dried thyme or fresh
• 1 lemon quartered
• 1/2 onion cut into large chunks
• 3 fresh rosemary sprigs
• 4 cloves garlic

Vegetables:

• 1 tablespoon olive oil
• 1 pound small potatoes halved or quartered
• 3 large carrots quartered
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Instructions

Chicken:

1. Heat the oven to 425° and spray a dutch oven or other oven safe pan. Rinse the chicken and pat dry.
2. Combine the melted butter, garlic, salt, pepper, sage, and thyme together and rub over the chicken.
3. Fill the cavity with lemon pieces, onion, rosemary sprigs and garlic cloves.
4. Place the chicken in the bottom of a dutch oven pan.

Vegetables:

5. Combine the potatoes and carrots and toss with the olive oil, salt and pepper, then place around the chicken.
6. Place in the oven. Bake until a thermometer inserted reads 165°.
7. Remove and serve.