Roasted Chicken (Garlic/Thyme/Lemon infused) and Veggies (finger licking good)

1 (4 to 5 pound) roasting chicken
2-3 tsp Kosher salt
2- 3 tsp Freshly ground black pepper
1 bunch of fresh Thyme (about 10-15 sprigs)
2 lemons, halved
1 head garlic, cut in half crosswise
1 stalk of celery cut in about 2-3 pieces
2 pats of butter, melted (unsalted or salted)

Veggies can include the following and whatever other veggies you may have on hand. This chicken pairs well with a variety of veggies.

2-3 potatoes med. or lg. size
3 celery stalks chopped
3 large carrots chopped or about 20 baby carrots
1 Green Bell pepper ( can be red or yellow bell pepper too) seeding and chopped.
1 large onion (white or yellow your preference) chopped in wedges or thick slices
1 cup of low sodium chicken broth (any brand of your choice) (this helps the veggies stay moist and full of flavor and adds a wonderful gravy type feel to the dish. *Optional instead of chicken broth you can toss veggies with a bit of olive oil and season with salt and pepper to your liking instead of using chicken broth.

*Feel free to add any herbs of your liking to the veggies. Sometimes I used Herbs de Provence when I have them on hand.
*You can adjust salt and pepper according to taste.

PREHEAT OVEN TO 425 DEGREES F.

Step 1: Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and pat the outside dry.

Step 2: Salt and pepper the inside of the chicken (I use half of the salt and pepper mixture for the inside and the other half for the outside.

Step 3: Stuff the cavity with the bunch of thyme (10-15 sprigs; honestly a few will go a long way if you don't have much), halves of lemons, and both garlic half's and celery.

Step 4: Brush the outside of the chicken with the butter and sprinkle with salt and pepper ( you can sub for olive oil but I have found butter leaves the skin with a nicer flavor and texture).
Tie the legs together with string and tuck the wing tips under the body of the chicken.
Place the veggies in the roasting pan and spread around then place the chicken on top in middle of pan.

Step 5: Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken to a platter and cover with aluminum foil for about 20 minutes to rest.

Step 6: Slice chicken. Place veggies on a plate or platter and top with chicken. Enjoy this delicious meal and be prepared for someone to want seconds!

Serving Size: makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user BEAUTYNANDOUT.