Unfortunately for us, it serve 2 for dinner, me for lunch, and a leftover carcass for soup.
Herb Roasted Chicken
1 2.5 lb Whole Fresh Chicken, skin on and giblets removed
1/4 c Unsalted Butter, softened
1/8 c Fresh Rosemary, chopped
1/8 c Fresh Thyme, chopped
1/8 c Fresh Parsley, chopped
Salt and Pepper
3 Large Carrots, sliced 2″ thick and halved
1 Small Yellow Onion, cut into 2″ pieces
3 Garlic Cloves, sliced
Preheat oven to 425F°.
Drizzle a large, deep-sided glass or ceramic baking dish (or cast iron skillet like me!) with olive oil. Add pieces of carrots, onions, and garlic in an even layer on the bottom of the dish.
Place the chicken on a cutting board. Lift up the skin and using your fingers, smear a bit of butter and the herbs under the skin and spread over the bird. Coat as much of the chicken as possible with a thin layer of butter and herbs while maintaining the skin in tact. (Don't have wet hands- butter and water don't mix.)
Drizzle with olive oil and season liberally with salt and pepper. Place the chicken in the baking dish and on top of the vegetables. Tent with aluminum foil.
Bake at 425°F for 15 minutes, then reduce heat to 350°F and bake for another 30 minutes.
Remove foil, toss carrots and onions with tongs, and bake for another 15-20 minutes until the juices run clear when a knife is inserted between a leg and thigh or an instant-read thermometer inserted into the breast reaches 160°F.
Remove from the oven and allow to rest on a cutting board for at least 10 minutes before carving. Serve with the vegetables.