Roasted Chicken with Vegetables | Charlotte Fashion Plate

Ingredients

• 1 (4–5 pound) whole roasting chicken, giblets removed
• 1 teaspoon olive oil
• 1 large onion, quartered
• 4 carrots, peeled and cut into large pieces
• 2 celery stalks, cut into large pieces
• 1 pound baby red potatoes
• 1 whole garlic bulb, top cut off
• 2 sprigs fresh rosemary, divided
• 2 sprigs fresh thyme, divided
• 1 lemon, halved
• 1 stick (1/2 cup) butter, softened
• 3/4 cup chicken stock
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 teaspoons paprika
• 2 teaspoons garlic powder