Garlic Roast Chicken

Another great way to make chicken. We eat a lot of it in our house since it is locally slaughtered and it isn't expensive. I love this particular recipe because everything is done at once and in one dish. It had a delicate roasted garlic taste to it which was delightful. This recipe is courtesy of the Barefoot Contessa.

Preheat your oven to 425. 
Halve two whole heads of garlic, and quarter one whole lemon. Stuff these into the cavity of your 4-5 lb bird. Place into a roasting pan or on a half sheet as I do, slather with softened or melted butter, and then sprinkle with salt and pepper to taste.

Cut 2-3 Yukon Gold potatoes each into 8ths, 2-3 large carrots into 2-3 inch pieces, and one small to medium yellow onion into thick slices. Scatter these all around your bird. (See "before" picture, below)

Place the whole thing into the oven when it reaches temperature, and then roast for an hour and fifteen or so until the juices run clear when pricked. You'll know it is done when, if you listen to the cracklings in the oven, you will all of a sudden hear what sounds like a rain storm of splatterings.

When it is done, remove from the oven and let rest for 15 minutes. If your veggies are not done, feel free to put just the veggies back in the oven while the bird rests. Carve and serve. (See "after" picture, below)

Although the veggies have no seasonings directly on them, they do cook in the drippings and butter from the bird. It was delicious! And, of course, it left me with another carcass for a pot of soup or stock. :-)