Ingredients

The following ingredients have 5 Servings
  • one large chicken around 5-6 lbs
  • 1 cup of salted butter room temp
  • 2 tablespoons olive oil
  • 2 tablespoons poultry seasoning
  • one lemon
  • one small onion (for inside the chicken cavity)
  • 3 large potatoes washed and sliced into large chunks
  • 4 large carrots washed and sliced into large chunks
  • 1 large white onion peeled and quartered - cook with the vegetables

Instruction

  • Preheat oven to 350 °F.
  • Pat dry the chicken.
  • Combine the butter with the oil and poultry seasoning until completely mixed. Rub onto the outside of the entire chicken completely, until coated.
  • Slice the lemon in half and place inside the cavity of the chicken, along with any leftover butter mixture.
  • Place into a large roaster on a baking rack. Add your desired vegetables around the edges.
  • Roast chicken uncovered in the preheated oven until browned and the juices run clear, about 2 hours. At the one hour point, give the vegetables a stir to coat with the melted butter mix and juices.
  • The chicken is done when an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads at least 175 ° F. ( for meat texture, 175 is best)
  • Remove from oven and tent with foil, letting it rest for 10 minutes minimum.
  • Remove, carve and serve along with the vegetables.