Roast Chicken with Vegetables

I am a frequent buyer of Costco’s $5 rotisserie chickens. Strangely, buying an uncooked chicken is generally more expensive, but this recipe makes the extra dollar or so worth it. I have served this to my family, as well as to dinner guests. Second helpings are the norm.

1 large yellow onion, quartered

8 ounces baby carrots

2-3 russet potatoes, cut in 1-inch pieces

1 pound Brussels sprouts, halved

Kosher salt and black pepper

Thyme—either 30 sprigs or 2 tablespoons dried or 2 teaspoons ground, divided

Olive oil

1 roasting chicken (5-6 pounds)

1 lemon, halved

1 head garlic, halved crosswise

2 tablespoons butter, melted

Preheat the oven to 425F degrees.

Place the onion, carrots, potatoes, and Brussels sprouts in a roasting pan. Toss with salt, pepper, half of the thyme, and enough olive oil to coat lightly, about 2 tablespoons.

Remove the giblets from the chicken. Rinse the chicken inside and out, removing any excess fat and feathers. Pat the outside dry. Salt and pepper the inside of the chicken. Stuff the inside with the remaining half of the thyme, the lemon, and garlic.

Place the chicken on top of the vegetables, breast side up, tucking the wings underneath. Brush the chicken with the melted butter.

Roast the chicken and vegetables for 1 ½ hours, or until the skin is brown and the chicken is done. Cover with aluminum foil for about 20 minutes. Slice the chicken and serve with the vegetables.