Herb butter roasted chicken with carrots and onions

Serves 2 or 2 adults and 2 little ones

•1 3-4 Lb. Antibiotic free roasting chicken ( I like Murray’s )
– 1/2 large lemon
– 2 sprigs of fresh thyme
– 2 sprigs of fresh rosemary
– 3-4 cloves of unpeeled garlic
– 2 tbsp of Kerrygold herb & garlic butter
– 1 tbsp salt
– 1 tbsp pepper
– 4 carrots
– half of large onion
– 2 tbsp extra virgin oo

Preheat oven to 375•

Clean the bird, removes giblets from inside. Dry completely with paper towels. Set on roasting pan and salt and pepper the inside , with a pinch each of S & P. Place half of lemon, garlic, thyme and rosemary inside of the bird. Make sure its all stuffed in.
Melt herb butter and brush on covering the breasts and legs. Salt and pepper the bird throughly.

Cut carrots in half ,or thirds depending on the size, and cut onion into bigger pieces. Arrange in the roasting pan around the bird and drizzle with olive oil and sprinkle with s&p

Place in oven and roast on 375 for about 1 hr 45 min. If you have a bigger bird then obviously increase the time.
Chicken is done when golden brown and juices come out clear. Don’t worry if onions get crispy. Enjoy!!!