Garlic-Herb Roasted Chicken with Potatoes, Carrots, and Onions

Ingredients

• 0.5 teaspoon pepper black divided
• 3 large carrots halved lengthwise cut into 2-inch pieces ( 10 ounces)
• 5 teaspoons olive oil extra virgin divided
• 1.5 teaspoons rosemary fresh divided chopped
• 1.5 teaspoons sage fresh divided chopped
• 1.5 teaspoons thyme leaves fresh divided chopped
• 2 large garlic cloves minced
• 8 large garlic cloves halved
• 8  wedges 
• 1 large onion red
• 12 ounces potatoes red cut into 1-inch cubes
• 3.5 pound roasting chickens 
• 0.5 teaspoon salt divided

Equipment

• bowl
• oven
• roasting pan
• kitchen thermometer
• kitchen twine

Directions

1. Preheat oven to 45
2. Remove and discard giblets and neck from chicken. Rinse chicken under cold water; pat dry. Trim excess fat. Lift wings up and over back; tuck under chicken.
3. Combine 1 teaspoon each of rosemary, sage, and thyme, 1/4 teaspoon each of salt and pepper, 1 teaspoon oil, and minced garlic. Starting at neck cavity, loosen skin from breast and thighs by inserting fingers and gently pushing between skin and meat. Rub 1 1/2 teaspoons herb mixture in body cavity. Rub half of remaining herb mixture under skin. Rub remaining herb mixture and 2 teaspoons oil evenly over skin. Tie ends of legs together with twine.
4. Place chicken, breast side up, on a rack coated with cooking spray in a shallow roasting pan.
5. Bake at 450 for 15 minutes.
6. Meanwhile, combine potatoes, carrots, onion, and halved garlic cloves in a large bowl.
7. Add remaining rosemary, sage, thyme, salt, pepper, and remaining oil; toss gently to coat.
8. Add vegetables to roasting pan.
9. Bake an additional 15 minutes. Stir vegetables. Reduce oven temperature to 37
10. Bake 40 minutes or until a thermometer inserted in chicken thigh registers 18
11. Let stand 10 minutes. Discard skin.
12. Serve chicken with vegetables.