Thyme-touched roast chicken with rosemary, potatoes, and carrots

Courtesy of Carol McManus' Table Talk cookbook

Makes 4 servings

• 1 3- to 4-pound chicken, rinsed, with giblets removed
• Kosher or sea salt
• Black pepper
• 1 bunch fresh thyme (at least 10 sprigs)
• 1 bunch fresh rosemary (at least 10 sprigs)
• 2 cloves garlic, peeled
• Kitchen string (about 1 foot long)
• 2 tablespoons butter, melted
• 4 medium potatoes (any type will work, but Yukon Gold are especially good)
• 2 tablespoons olive oil
• 6 medium carrots, peeled

1. Preheat oven to 350 degrees. 

2. Season chicken cavity lightly with salt and pepper. Stuff chicken cavity with half of the thyme and rosemary, and the garlic. Tie the legs together with kitchen string and place in a roasting pan. Drizzle melted butter over chicken.

3. Cut the potatoes into halves. (I like to peel my potatoes, but it’s not necessary.) Put the potatoes in a bowl and toss with the olive oil. Then add remaining thyme and rosemary. Lightly salt and pepper the potatoes and place them into the roasting pan around the chicken. 

4. Cut the carrots in halves and quarters, and add to pan.

5. Roast the chicken and veggies for about 1 1/2 hours.