1 3 - 4 pound chicken, cleaned
2 tablespoons butter
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 Lemon, juice and zest
2 cloves garlic, peeled and chopped
1 teaspoon each salt and pepper
1 tablespoon parsley, chopped
Roasting vegetables:
4 carrots, peeled and cut into pieces
2 red onions, peeled and halved
4 potatoes, peeled and cut into pieces
2 parsnips, peeled and cut into pieces
Olive oil
In a large roasting pan or Dutch Oven, place chicken on a roasting rack. Generously rub butter over chicken. Coat butter rub with rosemary, thyme, parsley, salt and pepper and lemon zest. Squeeze lemon juice over chicken. Add 1/4 cup of water to bottom of pan. Arrange vegetable around chicken prior to roasting. Drizzle vegetables with olive oil. Roast at 350 degrees for 1 to 1 1/2 hours, basting often.
