A simple, fast and easy way to roast a whole fryer chicken with veggies. Moist and juicy meat, yet crispy skin. Absolutely delicious! You can use any selection of root vegetables for the bed of the chicken to rest on…turnips, celery root, sweet potatoes, etc. although I used the plain staples: potatoes, carrots and onion. As well, you can use any selection of herbs for the top.

What you’ll need:
1 (4-5lb) whole fryer chicken
4-5 medium potatoes (russets, red or gold), cut into large cubes
4-5 large carrots, cut into 1″ pieces
1 medium onion, cut in half and then quartered
3 stalks celery, cut in half
3-4 cloves garlic, minced
4 Tbsp butter
1 tsp dried thyme
1/2 tsp poultry seasoning
salt and pepper to taste

Preheat oven to 425*F. Remove any extra parts from inside of the chicken that it may have come with (livers, heart, neck, giblet, etc. Rinse under cold water and remove any large chunks of fat. Dry inside and outside with paper towels until dry.
In a 9×13 pan or roasting pan, place cut potatoes, carrots and onions or any other root vegetables of your choosing. Place your bird on top.
Season inside of bird with salt and pepper. Rub garlic in the cavity. Place celery inside. Fold wing tips back and behind. With cotton twine, tie legs together tightly.
Mix softened butter with thyme and poultry seasoning. Rub generously over the outside of the bird. Season with more salt and pepper.
Place into oven and bake for 15 minutes at 425*F. After 15 minutes, reduce heat to 400*F and bake another 45 minutes to an hour or until a meat thermometer inserted into the thickest part of the bird (between breast and thigh/leg) registers 160*F or when cut, the juices run clear.
When done, remove from oven and cover with foil and let rest 20 minutes before serving to let juices settle back into the meat. Carve and serve. Enjoy!