Directions

1. Preheat oven to 425º
2. Peel the carrots, halve them lengthwise, and cut into 3" long pieces
3. Remove the outer layer(s) of the onion and then cut into large wedges
4. Cut the baby red potatoes into halves
5. Place the carrots, onion, and potatoes in a large bowl and toss with the olive oil and some salt and pepper.
6. Place the veggies in a roasting pan, spread evenly around, and set off to the side for now.
7. Clean the chicken by removing anything stuffed into the body's cavity and trimming off any excess fat or skin.
8. Pat the chicken dry.
9. Halve the lemon and cut off the base of the garlic bulb (to expose the flesh of the cloves); you can also remove the outer layers of loose garlic skin if desired.
10. Place the thyme, rosemary, lemon wedges, and garlic in the cavity of the chicken (and if you have extra herbs, feel free to sprinkle over your veggies!)
11. Truss the chicken (video here if you need guidance).
12. Brush the chicken all over with the melted butter and sprinkle liberally with salt and pepper; place it in the roasting pan on top of the veggies.
13. Place the roasting pan in the oven (middle rack) for 30 minutes. After 30 minutes, reduce the oven temp to 350, brush the skin with some Honey Roasted Garlic sauce and return to oven. Repeat again every 20-30 minutes until your chicken temperature reaches 160º in its thickest part (plan on approximately 20 minutes per pound); if the skin begins to brown too much you can loosely cover the chicken with foil.

14. Once removed from the oven, let it rest for 15 minutes; keep it lightly covered with either aluminum foil or paper towels. I prefer paper towels because then the moisture is absorbed instead of allowing the skin to slightly dampen.

15. Cut, serve, and enjoy!