1 whole Florida chicken, brined (optional)
2 carrots, peeled and diced medium
1 pound small potatoes, cut in half
1 lemon, halved
3-5 sprigs of rosemary
3-5 sprigs of thyme
2 tablespoons fresh herbs, chopped fine (such as rosemary, thyme, or sage)
1 tablespoon garlic, minced
4 tablespoons unsalted butter
3 tablespoons olive oil
Sea salt and fresh ground pepper, to taste
Preheat oven to 400 degrees. Pat chicken dry with paper towels then salt and pepper the inside and outside of chicken. Stuff the cavity with half of the lemon, thyme and rosemary sprigs. Tie the legs together with butchers’ twine and tuck the wings under the back to prevent burning. Slip the cubes of butter underneath the chicken skin. In a medium-sized bowl, combine vegetables, potatoes, chopped herbs, and garlic. Drizzle with half of the olive oil and season with salt and pepper. Mix to combine. Spread onto roasting pan and place chicken on top. Roast for approximately 1 ½ hours or until chicken reaches 165 degrees. Remove from oven, squeeze other half of lemon onto chicken and vegetables, and allow to cool slightly. Serve warm.
Fresh tip: Roast extra chicken for additional meal prep or use any leftovers for other recipes. If roasting boneless breasts, reduce roasting time to approximately 25 minutes or until 165 degrees internally.
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