Roasted Chicken with Potatoes and Carrots

Unwrap the chicken and rinse it off in cold water. Remove the giblets from the bird cavity, rinse them off and simply place them back in the bird cavity to cook with the bird.

Truss up the bird so it holds it shape while roasting and set it aside.

Remove the leaves from the thymes and finally chop them up, sprinkle half on top of the bird and reserve the other half for the vegetables.

In a large bowl, add the whole garlic cloves (paper removed from the cloves), chopped and peeled russet potatoes and the peeled and chopped carrots.

Drizzle the vegetables with some olive oil, sprinkle with the remaining chopped thyme, salt and pepper and toss to coat everything.

Spray a baking sheet with vegetable spray and place the prepared vegetables into the center of the baking sheet. Place the truss chicken on top of the vegetables and sprinkle with salt and pepper.

Bake the chicken in a preheated 350 degree oven for approximately 1 hour or until the internal temperature reaches 165 degree’s Fahrenheit. The the temperatures in the leg, breast and the thigh to make sure every is cooked to 165 degree’s. Use an instant read thermometer.

Remove from the oven, let the chicken sit for ten minutes, carve and serve with the roasted vegetables and enjoy!