Easy Bistro Roast Chicken with Carrots and Baby Potatoes

Here's a French bistro standby inspired by the movie Julie & Julia. Simple ingredients and preparation guarantee an amazingly satisfying meal for any occasion.

Easy Bistro Roast Chicken with Carrots and Baby Potatoes

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    Ingredients

    1 4-lb whole chicken 8 oz unsalted butter, room temperature
    2 lbs baby Yukon potatoes, washed 1 lemon, cut in half
    6 large carrots, peeled and cut into 2-inch pieces 1 head of garlic, cut in half horizontally
    1 bunch fresh thyme kosher salt
    1 bunch fresh rosemary

    directions

    Total:
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    • 1

      Preheat oven to 400 degrees F.  Season the inside and outside of the chicken with salt and pepper.  Stuff the cavity with the lemon, garlic and half of the rosemary and thyme.  Rub 6 ounces of the softened butter onto the skin of the chicken. 

    • 2

      Melt the remaining 2 tablespoons of butter, and combine with potatoes and carrots in the bottom of a roasting pan.  Season well with salt and pepper and add the remainder of the rosemary and thyme.  Place the chicken on top of the vegetables and roast for approximately 45 minutes, or until skin is a golden color and the juices run clear.  Make sure to baste frequently to keep the chicken moist. 

    • 3

      Once chicken is fully cooked, vegetables may need to be roasted an additional 15 minutes or until tender. 

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