Roasted Chicken with Vegetables

DF, GF

Nothing makes your house smell as homey as a roast chicken.  It’s aroma is like a big warm hug for your soul.  The best part is that it’s also super easy, throw it all in one pot and cook for an hour and a half.  It doesn’t get much better than this, try it this weekend for a dinner with your family or friends.

Food 029

Roast Chicken with Vegetables
1 4-5 lb chicken
1/2 lemon, chopped in half
4 sprigs thyme
4 sprigs, plus 1 tbs rosemary
4 tbs olive oil, separated
2 carrots, peeled and chopped into half
2 celery stalks, chopped in half
1 onion, quartered
4 garlic cloves
1 c water
salt and pepper

Preheat the oven to 400 degrees.  Put the chicken in a large roasting pan or pot.  Stuff the lemon, thyme, rosemary sprigs into the cavity of the chicken.  Using your hands spread 2 tbs of olive oil over the chicken skin then sprinkle with rosemary, salt and pepper.  In a large bowl toss the remaining 2 tbs of olive oil with the carrots, celery, onion, garlic, salt and pepper.  Arrange vegetables around the chicken then pour water in the pan.  Roast until the chicken registers at 160 to 165 degrees, about 1 1/2 hours.  Let the chicken rest for 20 minutes then carve and enjoy.

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