One 4 to 4 1/2 pound chicken
Kosher salt and freshly ground black pepper
8 garlic cloves, smashed and peeled
6 thyme sprigs
4 medium carrots
1 small yellow onion
8 small redskin potatoes
1/3 cup olive oil
4 tablespoons (2 ounces) unsalted butter, at room temperature
10 sage leaves, chopped
Instructions:
In a small bowl, combine the sage and butter. Add some salt and pepper. Separate the skin from the breast meat. Place the butter on top of the breast meat.
Position a rack in the center of the oven and preheat to 475°F.
Peel the carrots, cut off the ends and cut the carrot cut on the bias. Peel the onions and cut the onion into quarters. Quarter the potatoes. Combine all the vegetables, the remaining 4 garlic cloves, and thyme sprig in. Season with salt and pepper. Spread the vegetables in the roasting pan. Place the rack with the chicken on it over the veggies in the roasting pan.
Place the chicken in the oven and cook for 25 minutes. Reduce the heat to 400°F and roast an additional 45 minutes or until an instant read thermometer registers 160°F in the meatiest portions of the bird.
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| Whole roasted chicken – right out of the oven. Please don’t forget to let it rest. |
Allow the chicken to rest in a warm place for 20 minutes before carving.
