Roasted Chicken

This chicken is so yummy, I highly recommend it!  I always use organic chicken as I find there is a huge difference in the texture of organic and non organic roasting chickens.  So many times I have made chicken and all the flavor is in the skin, not with this recipe, the meat is so flavorful and juicy.  Brushing it with butter creates a crisp brown skin, really pretty.  Serve with bread to soak up the delicious juices.

1 (4-5 pound) organic roasting chicken
1 lemon, halved
1 head of garlic, cut in half crosswise
3 tablespoons melted butter
1 large white onion, cut into quarters
1 1/2 cups baby carrots
1 1/2 cups fresh brussels sprouts
4 large russet potatoes, cut each into six sections
4 tablespoons Herbes de Provence
coarse salt
pepper

Preheat oven to 425 degrees.

Remove giblets from inside of chicken and rinse.  Place onto roasting pan and pat dry with paper towels.

Sprinkle inside of chicken liberally with salt, pepper and 2 tablespoons of the herbs.  Stuff cavity with lemon halves and head of garlic.  Tie legs together with kitchen twine.

Brush chicken with melted butter.  Sprinkle with salt and pepper.

In a large bowl combine onions, carrots, brussels sprouts and potatoes.  Drizzle with olive oil and sprinkle with remaining herbs.  Toss to coat.

Pour vegetables onto roasting sheet and spread out around chicken.

Place in oven and roast for 1 hour and 10 minutes, until juices run clear.  Remove from oven, cover pan with foil and allow to sit for 15 minutes. 

Slice chicken and serve!