Ingredients:

  • 1 lb. baby carrots (or chopped carrots)
  • 1.5 lb baby potatoes (or chopped potatoes)
  • 2 tablespoons olive oil
  • 2 teaspoons salt
  • pepper, to taste
  • 3 garlic cloves, pressed
  • 3 rosemary sprigs, chopped
  • 1 5lb roast chicken
  • 1 lemon, quartered
  • 5 garlic cloves, peeled and smashed
  • 1 medium onion, peeled and quartered
  • 2 tablespoons butter, melted
  • 3 sprigs rosemary, chopped
  • 1 1/2 teaspoons teaspoons salt
  • pepper, to taste
  • 1/2 cup chicken broth

Instructions:

  1. In your dutch oven, toss potatoes and carrots with 2 teaspoons salt, pepper, garlic, oil and rosemary. Set aside.
  2. Pat dry the skin of the chicken with paper towels. Rub 2 tablespoons melted butter into the skin of the chicken and season with 1 1/2 teaspoons salt, pepper, and rosemary. Stuff the quartered onion, smashed garlic, and quartered lemon inside the chicken cavity.
  3. Nestle chicken on top of the veggies, pour in 1/2 cup chicken broth, close lid, and cook for 1 hour 30 min. at 375 degrees.
  4. Remove lid and increase temperature to 425. Cook for an additional 30 minutes until skin is golden and crispy.

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