Roasted Chicken with Potatoes and Carrots
1 whole chicken
6 potatoes, cut
6 carrots, cut
6-8 cloves of garlic
3-4 Tbl crushed rosemary
1-2 Tbl fresh thyme
1/4 C lemon juice
salt & pepper to taste
Preheat oven to 375F.
Remove the giblets and neck from inside the chicken and rinse the chicken inside and out with cold water. Pat dry with paper towel.
Mince or crush 3 cloves of garlic. In a small bowl, combine minced garlic, thyme, 2 Tbl rosemary, salt, pepper, and lemon juice. Pour mixture into the chicken cavity. Put chicken breast side down in your roasting pan.
Peel the remaining garlic gloves and cut them in half (if large enough). Carefully cut slits in the loose parts of the skin, and put the remaining garlic under the skin.
Cover the chicken with the potatoes and carrots. Sprinkle with remaining rosemary and more salt and pepper (if desired).
Cover and bake for 1-1/2 hours. Allow to stand for 10 minutes before carving. There should be enough juice to make a very tasty gravy.