Roasted Chicken With Vegetables - cooking recipe

Ingredients

1 whole chicken, giblets removed, legs tied together
2 cups butter, cut into pieces
5 carrots, cut in chunks (I use mini carrots instead)
5 zucchini, chunked (I use 2 large onions instead)
8 ounces whole mushrooms
12 ounces small dutch potatoes or 12 ounces fingerling potatoes
4 -6 sprigs fresh rosemary
8 sprigs fresh thyme

Preparation

Heat oven to 350\u00b0F.
Rub chicken all over with 1/4 cup of the butter and salt and pepper generously.
Combine vegetables and spread into one layer in the bottom of a roasting pan.
Distribute remaining pieces of butter over vegetables and season with salt.
Top with chicken and fresh herb sprigs.
Roast 15-20 minutes per pound.
Allow to sit a few minutes before carving.