1whole chicken(3 ½ to 4 pounds), rinsed and patted dry
Herb Butterrecipe to follow
Kosher salt and freshly cracked black pepper
3-4medium carrotscut into 3-inch lengths
3-4small russet potatoesquartered
1yellow onionquartered
1red onionquartered
4ounceswhole button or baby bella mushrooms
Herb Butter
1stickunsalted butter(½ cup) room temperature
1sprig fresh rosemaryminced
4sprigs fresh thymeminced
5basil leavesfinely chopped
2clovesfresh garlicminced
1teaspoononion powder
1teaspoondried oregano
Zest of one Lemon
Instructions
Directions
Position rack in lower third of oven; preheat to 400 degrees F.
Prepare the Herb Butter
Mince garlic and chop fresh herbs and add dried spices into a bowl with softened butter. Use a fork to work the herbs and spices into the butter.
Place the chicken breast-side up on a cutting board. Season chicken inside and out with salt and pepper. Use your hands to gently loosen the skin covering the breast, thighs and the top end of the drumsticks. Smear the Herb Butter under the skin, covering as much of the meat as possible.
Place the chicken breast-side up in a large roasting pan (not on a rack). Truss up the legs of the chicken with some butcher twine and tuck wings to ensure even cooking. Scatter the vegetables around the chicken. Bake, stirring the vegetables occasionally, for one to one and a half hours, or until the chicken is golden brown and the juices run clear when pierced between the breast and leg or a thermometer inserted into the thickest part of a thigh without touching bone registers 165 degrees F.
Transfer the chicken to a cutting board and let rest for 10 minutes before carving.
Transfer the vegetables from the roasting pan to a serving dish with a slotted spoon, leaving behind as much of the fat as possible.
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