Ingredients:

• 1 (6-7 pound) Chicken

• Salt

• Black Pepper

• 1 large bunch of thyme

• 1 lemon, halved

• 1 head of garlic

• 2 tablespoons butter

• 1 large onion sliced or quartered

• 16 baby carrots

• Olive oil

• 15-20 small potatoes cut in half or quarters

Instructions:

• Preheat over to 425 degrees F.

• Remove the chicken giblets. Rinse the chicken inside and out and pat dry. Liberally salt and pepper the inside of the chicken.

• Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.

• Place the onions, carrots, and potatoes in a roasting pan. Toss with salt, pepper, a few sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.

• Roast the chicken for 2 hours, or until the juices run clear when you cut between a leg and thigh. Let sit for 20 minutes. Enjoy!