Simple Roasted Chicken

This is one my favorite chicken dishes...It's easy and delicious. It calls for simple ingredients and is ready in no time.

Ingredients

• 1 (5 to 6 pound) roasting chicken
• Kosher salt
• Black pepper
• 2 tsp of Thyme
• 1 lemon, halved
• 1 head garlic, cut in half crosswise
• 1/2 stick of butter, room temperature
• 1 Large onion, thickly sliced
• 4 carrots cut into 2-inch chunks
• 4 pieces of celery cut into 2-inch chunks
• 3Yellow potatoes quartered and halved 
• Olive oil

Directions

Preheat the oven to 425 degrees.

Clean the chicken by removing the giblets and any remaining feathers. Rinse the chicken inside and pat the outside dry.

Liberally salt and pepper the inside of the chicken. Slightly lift the skin and salt and pepper. Stuff the cavity with  both halves of lemon, garlic and 1 tsp thyme. Rub the butter all over the chicken. Generously salt and pepper the chicken. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and celery in a roasting pan. Toss with salt, pepper, 1 tsp of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. (Temperature should be 165 degrees)  Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

For Pan Gravy:

2 tbsp of butter
2 tbsp of flour
Roasted Chicken Drippings (Juice)

In a medium sauce pan, melt butter over medium heat. Once melted add the flour and stir vigorously to prevent lumps. Stir for2-3 mins. Add the drippings and stir quickly once combine taste, add salt and pepper as needed. Serve over chicken and vegetables.

 Enjoy!

As Always Happy Eating!