Roasted Whole Chicken with Vegetables

Steps

1. Cut two large carrots into one-inch pieces.
2. Quarter six Yukon gold or red potatoes, or cut them into six pieces if they are larger. If using baby potatoes, leave them whole.
3. Peel and coarsely chop one medium onion into about one-inch pieces.
4. Cut the head of garlic in half parallel to the base; do not peel it.
5. Set aside half of the garlic for stuffing the chicken and use the other half with the vegetables.
6. Place all prepped vegetables (carrots, potatoes, onions) into a large mixing bowl.
7. Add half of the head of garlic, two sprigs of fresh rosemary, one tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the vegetable mixture.
8. Toss the vegetables until coated and set aside.
9. Thoroughly pat dry the chicken on both the outside and inside with paper towels.
10. Transfer the chicken to a roasting pan with the breast side up.
11. Season the inside of the chicken with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
12. Stuff the center of the chicken cavity with one halved lemon, half of the garlic head, and two sprigs of fresh rosemary.
13. Melt two tablespoons of unsalted butter and brush it all over the top and sides of the chicken.
14. Sprinkle the entire surface of the chicken with 2 teaspoons of salt and 1/2 teaspoon of black pepper.
15. Turn the chicken over to season the backside liberally, as this is where the dark meat is located.
16. Add the prepared vegetables around the chicken in the roasting pan, spreading them evenly.
17. Tuck the wings behind the chicken to prevent browning.
18. Optional: Tie the legs together with kitchen string for presentation.
19. Preheat oven to 425°F and place a rack in the lower third of the oven.
20. Insert an oven-safe thermometer into the deepest part of the thigh or base of the breast.
21. Roast the chicken for approximately 80 to 90 minutes, or until the internal temperature reaches 165°F at the thigh or juices run clear when cut.
22. If the chicken breast is browning too much, create a foil shield by shaping a piece of foil into a triangle and placing it over the breast.
23. Once cooked, transfer the chicken to a serving platter and let it rest for 15 minutes. You may tent with foil during this time if you prefer crispy skin.
24. Slice and serve the roasted chicken with the surrounding vegetables.