Roasted Chicken

1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
2 tablespoon dried thyme, divided
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
2-3 potatoes (any variety, including sweet potatoes) cut into very large pieces**
1 large yellow onion, very thickly sliced
4 carrots cut into 2-inch chunks
Olive oil

Oven at 425 degrees F.

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with 1 1/2 tablespoons dried thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and potatoes in a roasting pan. Toss with salt, pepper, remaining thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.

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 and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

**Note-Feel free to substitute any root/winter veggies you have on hand.

**Note-this is a pretty easy recipe and although I personally don't think the lemon, garlic and thyme add much taste to the chicken itself, it does make a very yummy sauce/thin gravy for the veggies and chicken.