Roasted Chicken & Vegetables

Roasted Chicken & Vegetables:

1 whole 5lb organic, free range chicken (should say "Roaster" on the package)

1 lemon, quartered

1 whole head of garlic, halved

three sprigs of thyme

sea salt

pepper

twine

Herb Butter:

2 minced garlic cloves

1 1/2 tbsp chopped fresh rosemary

2 tsp chopped fresh thyme

1 tbsp sea salt

1 tsp pepper

2 tsp lemon  zest

Mix together in a small mixing bowl and set aside.

Chopped Vegetables:
3 large carrots, peeled and roughly chopped
3 medium potatoes, peeled and quartered
1 large onion, roughly chopped
Spread all of the vegetables in the bottom of a roasting pan and sprinkle a pinch of salt and pepper over them.

Preheat your oven to 425.

First, clean the chicken by rinsing the inside and outside under the sink fosset (make sure to remove any giblets, if any). Pat it dry with paper towels. Place the chicken breast onto a flat surface, on it's back, breast side up. Take a rubber spatula and carefully slide it in between the skin and the chicken breast to make room for spreading the herb butter underneath the skin (be extra careful, you do not want the skin to tear). Using your hands now, take the herb butter and carefully place it in between the skin and the chicken breast so the that the whole area of chicken breast has been covered with the herb butter. Pat the skin down and massage the butter all around so that the butter has spread evenly. Now stand the whole chicken, open end up, and rub salt inside the chicken. Then place the quartered lemon, halved garlic head, and thyme inside the cavety. Lay the chicken back down on it's back and tie the legs together with twine. Tuck the wings under its body and place into a roasting pan lined with the vegetables. Brush a thin layer of melted butter over the breast and legs (so the top will brown) and sprinkle with a pinch of sea salt. Place the roasting pan in the preheated oven for 1 1/2 hours.

To check if the chicken is done, place a meat thermometer into the thickest part of the chicken breast or cut into the side of chicken, in between the leg and the breast. If the juices run clear that means the chicken is done. Remove the chicken from the pan with a cooks fork. Carve the chicken with a carving knife and serve with vegetables.