Baked Whole Chicken With Carrots & Potatoes
Ingredients
- 1 Whole Chicken (giblets removed)
- 5 Large Potatoes
- 5 Large Carrots
- 2/3 Cups Butter, melted
- 4 Tablespoons Olive Oil
- 1/3 Cup White Wine
- 1 Lemon, juiced (reserve juiced lemon halves)
- 1 Garlic Bulb, minced
- 2 Tablespoons Dried Rosemary, ground
- Salt & Pepper, to taste
Instructions
- Preheat oven to 450F
- Peel carrots & potatoes
- Cut potatoes in half, lengthwise
- Cut carots into 2- or 3-inch lengths
- Arrange them in the bottom of a roasting pan
- Add salt and pepper to taste and mix about half the minced garlic with them
- Mix the lemon juice, rosemary, wine, olive oil, and melted butter in a jug or bowl
- Place the chicken on top of the carrots & potatoes
- Gently (CAREFULLY, so as not to BREAK the skin) peel back the skin on the chicken breast and baste with the liquid
- Put both halves of the juiced lemon inside the chicken
- Season inside and outside of the chicken with salt and pepper
- Pour the rest of the liquid all over the chicken and the vegetables
- Rub the rest of the minced garlic on the outside of the chicken
- Bake at 450F for about 15 minutes
- Reduce oven temperature to 350F
- Bake for 1 hour & 20 minutes at 350F
- Chicken internal temp should be 165F
