1 whole chicken
1 large Lemon cut in half
¼ cup butter room temperature
2 tsp Salt
Pepper to taste
2 Tbsp Garlic minced
6 Tablespoons Butter room tempreture
2 tsp Thyme fresh, or ½ tsp dried
2 tsp Rosemary fresh, or ½ tsp dried
1 tsp Sage or 1 tsp fresh
1 tsp Onion Powder
For the vegetables
6-8 baby Potatoes
Small bag of Carrots
1 medium Onion
2 Tbsp olivd oil
1 tsp Garlic Salt
Preheat oven to 200°C.
If the chicken has guts, remove it. Wash the chicken and pat dry with paper towels. Put half a lemon in the chicken cavity. Tie the legs together with kitchen twine and tuck the wings under the chicken.
Season the whole chicken with salt and pepper.
Combine butter, spices and minced garlic in a small mixing bowl.
Mix all ingredients with a fork until smooth.
Spread the butter mixture over the chicken by hand.
Place chicken in glass casserole, Dutch oven, or cast iron skillet and set aside.
Wash potatoes and carrots and cut in half. Dice the onion into chunks and drizzle with olive oil before placing the vegetables around the chicken. Garlic salt should be sprinkled over vegetables.
Place in a preheated oven and bake at 200°C for 45 minutes. When the skin of the chicken is golden brown, cover loosely with aluminum foil and bake for an additional 30 minutes. Cooking time will likely be around 70-80 minutes.
Remove the chicken from the oven and let it sit for 10 minutes before serving.