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| Sorry it's such an ugly picture, I was starving then thought to take a picture at the very last minute to brag to my mom about how well I'm doing on my own |
1 Whole chicken, about 5 lbs
3-4 tbsp margarine or butter
1 tbsp olive or canola oil
1 tbsp lemon juice, fresh or not, both are good
2 cloves of garlic, minced, or half a tbsp of pre-minced garlic in a jar
1 tsp Dried rosemary, crumbled as best you can with your fingers OR 2-3 sprigs of fresh rosemary, quickly chopped
1 tsp Dry thyme OR 2 sprigs fresh thyme
1 tsp Dry sage
1-2 tsp Salt
3/4 tsp Pepper
1-2 tbsp white wine, if you can spare it, mixed with 1/4 cup water
For the potatoes and carrots:
2-3 Yellow potatoes, peeled, cut into 1.5 inch pieces
3 whole carrots, peeled, cut into 1 cm slices
1 tbsp canola oil
1/2 tsp salt
1/2 tsp pepper
a sprinkle of rosemary
1. Heat oven to 425
2. Mix up everything for the chicken in a bowl except the white wine/water and the actual chicken. Make sure all of it is combined.
3. Place chicken in a roasting pan or a deep baking tray (I use a 16X11 tray). Cover the chicken in the butter mix, even a little bit on the bottom but of course most of it on the tops and sides, using your hands or a brush.
4. Put all of the potato and carrot ingredients in a bag, shake it up until everything is coated evenly.
5. Carefully pour all of the veggies around the chicken, try not to let any of them land on top or rub off too much of the butter on the sides. Pour the water and wine mix into a corner of the pan and gently tilt it to spread it evenly
6. Cook, uncovered, in the oven for 45 minutes
7. Pull it out of the oven, flip some of the veggies so they don't dry out too much. Baste the chicken or, do what I had to do, tilt the pan and spoon the juices over the chicken.
8. Cook in the oven for another 20-25 minutes
Let it rest for 10 - 15 minutes after pulling it out of the oven, It's gunna be hella hot and you WILL burn your fingers if you don't let it rest.
