1medium yellow onionpeeled and chopped into small quarters
2large garlic clovesminced
2large rosemary sprigsfinely chopped (be sure to remove the wooden stem before chopping the leaves!)
½teaspoonfresh lemon juice
To stuff into the chicken cavity
1small onioncut into quarters or halved (depending on the size of your chicken cavity)
2whole garlic clovespeeled
½lemoncut into slices
6baby carrotspeeled and rinsed.
2-3cupsmixed baby potatoesI used a mix of yellow & red baby potatoes, cut into halves or quarters, depending on the size
Preheat oven to 425 degrees Farenheit
Remove whole chicken from packaging, remove giblets (if included), rinse under cold water, pat dry with paper towels. Set aside.
In a medium bowl, combine softened butter, onion, garlic, rosemary, lemon juice, salt and pepper. Mix together until well blended. Set aside 1 Tablespoon to use for the roasted vegetables.
With the remaining herb butter mixture, gently rub it inside the skin of the chicken breast, taking care not to tear the skin if possible. Then rub the outside of the entire chicken with the herb butter.
Stuff the chicken cavity with the onion, garlic, rosemary and lemon.
Tie the legs together with kitchen twine.
Place the chicken onto the rack of your roasting pan and place in the oven.
Roast chicken for 30 minutes at 425 degrees.
Meanwhile, prepare a baking sheet with parchment paper. Place the vegetables on top of the parchment paper. I keep each vegetable together, which makes it easy to remove the asparagus and carrots from the potatoes later.
Melt the tablespoon of herb butter that you have set aside for about 10-15 seconds in the microwave (or until melted), then pour evenly over the veggies.
Sprinkle salt and pepper over all of the vegetables.
After the chicken has been roasting for 30 minutes, add the sheet of veggies to the rack below the chicken. Roast for 20 minutes.
After 20 minutes, remove the asparagus and carrots, then return the potatoes to the oven. Roast the chicken and the potatoes for another 15-20 minutes, just until a thermometer shows the chicken is done at 155 degrees and the potatoes are softened and fully cooked.
Remove both from the oven, and allow the chicken to rest at room temperature for 10-15 minutes before carving and serving.
For best results, make sure your chicken is fully thawed (if frozen) and rests at room temperature for a few minutes before adding the herb butter and roasting.
You can easily double this recipe for a dinner party. It makes a delicious and impressive dinner party dish!
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