kosher salt
freshly ground pepper
butter, melted
1 lemon, cut in quarters
1 head of garlic, cut in half
1 lb carrots, peeled and cut into large chunks
olive oil
- Preheat oven to 425
- Rinse chicken, pat dry
- Salt and pepper inside
- Stuff with lemon and garlic
- Tie legs together with kitchen twine
- Place chicken on roasting pan rack
- Brush with melted butter
- Sprinkle carrots around bottom of pan
- Sprinkle carrots with olive oil, salt and pepper
- Cook uncovered for 1-1/2 hours
- Let rest 20 minutes before cutting
