Garlic-Roasted Chicken and Vegetables

Ingredients

• 2 cups baby carrots 
• 4 tablespoons butter divided softened
• 14 ounces chicken broth divided canned
• 15  garlic clove halved
• 0.3 teaspoon garlic powder 
• 0.3 cup juice of lemon 
• 0.3 cup olive oil 
• 1 tablespoons oregano dried
• 0.5 teaspoon pepper 
• 1 medium onion red thinly sliced
• 1.5 pounds potatoes - remove skin red cut into large chunks
• 5 pounds roasting chickens 
• 1 teaspoon salt 

Equipment

• frying pan
• oven
• knife
• roasting pan
• kitchen thermometer

Directions

1. Rub inside of chicken with 2 tablespoons butter. With a sharp knife, cut 16 small slits in chicken breast, drumsticks and thighs.
2. Place a halved garlic clove in each slit.
3. Place chicken on a rack in a shallow roasting pan; tie drumsticks together.
4. Place remaining garlic in pan.
5. Pour half of the broth over chicken.
6. Combine oil and lemon juice; pour half over chicken. Rub remaining butter over chicken.
7. Combine the oregano, salt, pepper and garlic powder; sprinkle half over chicken. Cover and bake at 350° for 45 minutes.
8. Place the potatoes, carrots and onion in pan.
9. Drizzle remaining oil mixture and broth over chicken and vegetables.
10. Sprinkle remaining oregano mixture over chicken. Cover and bake 30 minutes longer; baste.
11. Bake, uncovered, for 45-50 minutes or until a meat thermometer reads 180°, basting several times. Thicken pan juices if desired. Cover and let stand for 10 minutes before serving.