Simply Perfect Roasted Chicken

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Start to finish: 1 hour 30 minutes
Impresses: 6 for dinner

Ingredients
½ cup (1 stick) unsalted butter, softened
¼ cup fresh parsley, chopped
2 tablespoons fresh thyme, chopped
2 tablespoons fresh oregano, chopped
3 cloves garlic, minced
2 cups carrots, roughly chopped
2 cups baby potatoes, halved
1 yellow onion, quartered
2 sprigs fresh rosemary
2 tablespoons olive oil
1 tablespoon kosher salt
1 roasting chicken, patted dry
1 teaspoon black pepper

Method
Heat oven to 425 F.

In a small bowl, mash together butter, parsley, thyme, oregano and garlic. Set aside.

On a large baking sheet, toss together carrots, potatoes, onion, rosemary, olive oil and 1 teaspoon kosher salt. Spread in an even layer.

Set roasting chicken atop veggies and sprinkle with remaining salt and pepper. Spread compound butter onto chicken skin and into the cavity.

Roast 50 minutes to an hour until the internal temperature of the chicken thigh reads 165 F or juices run clear.

Remove from oven and let cool until able to touch.