Barefoot Contessa | Roast Chicken with Spring Vegetables

Name: Barefoot Contessa | Roast Chicken with Spring Vegetables
Ingredients: 1 (4-pound) whole chicken; Kosher salt; freshly ground black pepper; 1 lemon, quartered; 6 sprigs fresh thyme, divided; 6 sprigs fresh rosemary, divided; 3 tablespoons unsalted butter, melted; 1/4 pound heirloom baby carrots, scrubbed (12 - 14); 1 pound Yukon Gold potatoes, scrubbed, 1-inch diced; 1 large onion, cut into 8 wedges through the stem; 8 garlic cloves, unpeeled; Good olive oil; 12 to 14 asparagus, woody ends removed, cut diagonally in 2-inch pieces

barefootcontessa.com

Roast Chicken with Spring Vegetables from Barefoot Contessa. Preheat the oven to 425 degrees. Pat the chicken dry with paper towels and place it in a…

Keywords

sprigs
thyme
rosemary
fresh
vegetables
roast
salt
place
minutes
tossing
chicken
generously
teaspoon
lemon
transfer

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