From Peanut Blossom
Whole Chicken, Red Potatoes, Carrots, Lemon, Onion, Thyme
Chop the potatoes and carrots and scatter them in a roasting pan. Toss with olive oil & salt / pepper.
Stuff the cavity of the bird with a pierced lemon. Keeps the meat nice and juicy and adds just the right hint of acid to the final dish.
Pop the chicken on top of the veggies, brush the top with butter, and bake! It's really just that easy.