Roasted Chicken and Vegetables

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Ingredients:

·      3-4 lb whole chicken
·       4 medium carrots – cut into inch sticks
·       3 leeks, stems and leafy green section removed, thoroughly washed – split down middle, but leave        stem intact (about ¾ inch from end). Trim root hairs.
·       2 small Spanish onions, peeled with roots trimmed – quartered leaving root end with each quarter.
·       6-8 small (golf-ball sized or smaller) red skinned or butterball potatoes) – washed but leave skin
·       4 Tbsp butter
·       6 garlic cloves – 3 crushed with skin on for stuffing. 3 skinned loosely diced
·       ¼ cup olive oil
·       Tsp fresh thyme diced, plus 3-4 extra sprigs for dicing
·       Tsp rosemary diced
·       1 Lemon cut into 6-8 wedges
·       Salt
·       Pepper

Preheat oven to 475^oF.

Chicken prep:

1. Ensure chicken is at room temperature, washed and patted thoroughly dry. Remove chicken wishbone.
2.  Rub inside of chicken with 2 Tbsp butter and 1-2 Tsp of salt. Add lemon wedges, crushed garlic, and sprigs of thyme to the cavity.
3. Truss the chicken with string, ensuring wings are pulled back and legs are crossed.  Tuck a few more sprigs of thyme under the wings, add a lemon wedge in the nook of each wing.
4. Generously salt outside of chicken and rub with remaining butter. Set aside.

*For crispier skin, purchase chicken one day ahead and refrigerate uncovered overnight. This allows the skin to dry out.

Vegetable prep:

1. In a mixing bowl, add all vegetables, potatoes, and diced garlic, thyme, rosemary.
2. Add olive oil and toss well. 
3. Transfer to a large dutch oven, pot, or skillet - ideally cast iron. Form a bed with a slight depression in the center.
4. Place chicken on top of vegetables and set in the oven.

Cooking:

1. After 25 minutes reduce oven temperature to 400^oF.
2. Cook until the internal temperature of the thickest part of the breast reaches 160^oF, about 50 minutes.
3. Remove chicken and let rest on carving board for 10 minutes. The internal temperature will continue to rise to reach the magic 165^oF.
4. Continue roasting the vegetables in the pot/skillet/dutch oven in the juices generated from the chicken until ready to serve the chicken.