Roasted Chicken with Roasted Carrots
3-4 lb. Chicken, preferably free-range and organic
6 Tbsp. grass fed butter
1 tsp rosemary
1 tsp sage
1 tsp parsley
1 tsp thyme
Salt and pepper to taste
1 bunch carrots, cut into 1/2 inch sticks
Preheat the oven to 450* F.
Pat chicken dry, including the cavity, making sure the cavity is empty - no neck and/or liver tucked in there.
Melt the butter and combine with rosemary, sage, parsley, thyme, salt and pepper.
Brush the melted butter mixture onto the chicken, inside the cavity, and under the skin where you can. You can take two fingers and pry the skin off a bit at the breast to get the mixture in there.
In a roasting pan, pour 1/2 to 1 cup of water, depending on the size of your pan. You want to coat the bottom so the carrots are in the water.
Place chicken on a roasting rack inside the roasting pan, breast side up.
Toss carrots inside roasting pan. You can also use whatever root vegetables or you like - onions, parsnip, sweet potatoes, even celery or celery root. Be creative!
Roast chicken for 15 min, then lower heat to 350 and roast for another 20 minutes PER POUND of chicken.
Chicken should register 165*F when tested at the thickest part of the thigh.
Rest chicken for 5 minutes before carving.