Preparation Time: 15 minutes
Cook Time: 1.5 hours
Cut: Whole Chicken
Ingredients
1 4.5 lb (2 kg) whole chicken
1 tsp (5 ml) salt
1 tsp (5 ml) pepper
4 garlic cloves, peeled minced
¼ cup (60 ml) softened butter
2 tsp (10 ml) dried rosemary
2 Tbsp (30 ml) canola oil
3 carrots, peeled and chopped into large pieces
3 potatoes, peeled and cut into quarters
1 red onion, cut into wedges
1 cup (250 ml) chicken broth
1 sprig of fresh thyme or rosemary (optional)
Preparation
Preheat oven to 375F. Combine salt, pepper, divide into two portions. In a small bowl, combine minced garlic, dried rosemary, and softened butter. Set side.
Remove any giblets from chicken. Sprinkle cavity with half the salt, pepper. Truss legs together with kitchen twine and set in a roasting pan, breast side-up. Slather butter mixture over chicken, working in well. Sprinkle with remaining of salt and pepper.
In a large bowl toss carrots, potatoes, and onions with oil. Add to roasting pan along with chicken broth and sprig of fresh thyme/rosemary.
Roast for 30 minutes, uncovered, baste with juices and roast for an additional 45-60 minutes or until internal temperature reaches 180 F (82 C). Remove from oven and tent with foil and let chicken rest for 15 minutes.
