Lemon Herb Whole Roasted Chicken with Vegetables

Whole chickens were on sale this week so I thought I would try my hand and roasting a chicken. I guess I have always been afraid of roasting a bird because I thought it would be difficult but it was surprisingly EASY and it turned out so moist and flavorful. The moment I took my first bite I decided this is how I will cook chicken from now on. Luckily, I bought a big bird so we have plenty of extra meat for another meal (Chile Verde Chicken Enchiladas) and leftovers for lunch! If you are as big of a chicken lover as I am, this is a great way to save money. Whole chickens are always MUCH cheaper than boneless skinless chicken breasts.

 Lemon Herb Whole Roasted Chicken w/ Vegetables
1 (6 pound) whole chicken
1 cup low sodium chicken broth
1 lemon cut into wedges
salt and pepper to taste
1/4 cup butter sliced into small pieces 
1 clove of garlic, minced
1/2 pound baby carrots
5 medium potatoes, cut into wedges
1/2 large white onion cut into wedges
4 fresh thyme sprigs

Preheat oven to 375 degrees. Remove the giblets from inside of the chicken. Salt the cavity and stuff with lemon wedges. Loosen the skin from the breasts and thighs of the chicken and stuff the butter pieces evenly underneath the skin. Salt and pepper outside of chicken to taste. Rub minced garlic over skin. Pour chicken broth into roasting pan and add chicken. Lay thyme on top of chicken, in between the breast and thighs and in the chicken broth. Cover with aluminum foil and bake for 1 hour.
Remove from oven and baste with drippings. Arrange carrots, potatoes, and onion around the chicken. Toss in broth to coat vegetables evenly. Return to oven and bake uncovered for another 45 to an hour (basting every 15 min) or until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees F.