Roasted Chicken
INGREDIENTS
-2 Tbsp. olive oil
-2 Tbsp. Dijon mustard
-8-10 cloves garlic, smashed
-2 Tbsp. fresh or dried Thyme
-2 Tbsp. fresh or dried rosemary
-1 lemon, halved
-1 4 lb. whole roasting chicken rinsed under cold water & dried
-2 yellow onions, chopped
-2 carrot, chopped
-salt & pepper to taste
PROCEDURE
-Put the chicken on the roasting pan on top of veggies, breast side up. Roast 2 1/2 hours (about half hour per lb. of chicken – maybe a little less depending on the hotness of your oven). It’s done when you tip the pan and the juices from the chicken run clear. Remove from oven, cover loosely w/ foil, and let rest 20 minutes before you cut it up.
Enjoy!