Barefoot Contessa | Roast Chicken with Spring Vegetables | Recipes

Ingredients

• 1 (4-pound) whole chicken
• Kosher salt and 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