Roast Chicken with Spring Vegetables

Ina drizzles pan juices over her bird for extra mmm

1 (4 lb.) whole chicken Kosher salt and freshly

ground black pepper 1 lemon, quartered

6 sprigs fresh thyme, divided 6 sprigs fresh rosemary,

divided

3 Tbs. unsalted butter, melted

1⁄ lb. heirloom baby carrots,

2

scrubbed (12–14)

1 lb. Yukon Gold potatoes,

scrubbed, 1" diced

1 large yellow onion, cut into

8 wedges through the stem 8 garlic cloves, unpeeled Good olive oil

12–14 asparagus, woody ends removed, cut diagonally into 2" pieces

Preheat the oven to 425°F. Pat the chicken dry with paper towels and place it in a large (13"×16") roasting pan. Sprinkle the cavity generously with salt and place the lemon, 2 sprigs of thyme and 2 sprigs of rosemary in the cavity. Tie the legs together with kitchen string and tuck the wings under the body. Brush the outside with the butter and sprinkle generously with salt and pepper.

In a large bowl, combine the carrots, potatoes, onion, garlic,

1⁄ cup olive oil, 1 tsp. salt and

3

1⁄ tsp. pepper. Transfer the

2 vegetables to the pan with the chicken and place the remaining sprigs of thyme and rosemary on the vegetables.

Roast for 20 min., then reduce the heat to 350°F and roast for 40–50 min., tossing the vegetables in the pan juices from time to time. Roast until an instant-read thermometer registers 165°F in the breast and 175°F in the thigh. Leaving the oven on, transfer the chicken to a carving board, cover it loosely with aluminum foil, and allow to rest for 12–15 min.

Meanwhile, add the asparagus to the pan, tossing them with the other vegetables. Roast for 10–12 min., until the asparagus are crisp-tender. Discard the herb branches, carve the chicken, and serve with the vegetables and pan juices. Makes 4 servings