Garlic Butter Roast Chicken

Ingredients

• Whole chicken (1 (about 4-5 lbs))
• Unsalted butter (1/2 cup, softened)
• Garlic (6 cloves, minced)
• Lemon (1, zested and juiced)
• Fresh thyme (2 tablespoons, chopped)
• Carrots (4, peeled and cut into chunks)
• Potatoes (4, quartered)
• Olive oil (2 tablespoons, for drizzling)
• Salt (1 teaspoon)
• Black pepper (1/2 teaspoon)

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a mixing bowl, combine the softened butter, minced garlic, lemon zest, lemon juice, chopped thyme, salt, and black pepper. Mix until well blended to create a rich and flavorful garlic butter.
3. Pat the chicken dry with paper towels to ensure a crispy skin. Carefully rub the garlic butter mixture all over the chicken, making sure to get under the skin and inside the cavity for maximum flavor absorption.
4. Place the seasoned chicken in a large roasting pan. Arrange the quartered potatoes and carrot chunks around the chicken, drizzling them lightly with olive oil, salt, and black pepper.
5. Roast the chicken in the preheated oven for about 1 hour and 30 minutes, or until the internal temperature reaches 165°F (75°C) and the juices run clear. The vegetables should be tender and caramelized.
6. Once done, remove the chicken from the oven and let it rest for 10 minutes before carving to allow the juices to redistribute. Serve the succulent chicken alongside the roasted vegetables.