roast chicken with carrots and potatoes

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• 1  (5- 6 pound) roasting chicken. I love the Organic Smart Chicken brand if you can find it.
• Kosher salt
• Good quality olive oil
• Freshly ground pepper
• Fresh herbs (I use thyme, sage, rosemary and tarragon but any combination or even just one will do in a pinch!)
• 1 lemon, halved
• 3-4 cloves garlic
• 4 tablespoons cold butter
• 1 onion, thickly sliced
• 4-5 medium loose carrots, cut in half and then into quarters lengthwise
• 1.5 pounds (small bag) baby dutch yellow potatoes cut into half or quarters (fingerlings, new potatoes and mixed white, purple and red work great too)

1. Preheat oven to 425 degrees.
2. Rinse chicken and remove giblets. Pat outside dry.
3. Place chicken in large roasting pan, liberally salt and pepper inside cavity.
4. Stuff chicken with loose herbs, garlic cloves, and lemon.
5. Cut cold butter into 4 or 6 slices and tuck them on either side underneath the skin on top of the breast meat.  I use one finger to gently separate the skin from the meat so as not to tear the skin.
6. Liberally salt and pepper chicken and drizzle with olive oil and tie legs together with piece of kitchen twine.
7. Scatter the cut vegetables and onion slices around the chicken and drizzle with olive oil, kosher salt and pepper.   Mix well with your hands so that all veggies are evenly coated.
8. Roast chicken for 1.5 hours, or until the juices run clear when you cut between the leg and thigh.

Slice chicken, drizzle drippings over meat and vegetables and serve for a complete meal!