Heavenly Home-Style Roasted Whole Chicken And Potatoes - cooking recipe

Ingredients

1 whole chicken
4 tablespoons butter (or more)
1 tablespoon dried rosemary (plus a bit extra)
salt and pepper, to taste
lemon pepper, to taste
paprika, to taste
4 teaspoons minced garlic
1 cup water
1 lb red potatoes, unpeeled and quartered
4 large carrots, chopped
1 large onion, chopped coursely (or quartered)
olive oil, to taste

Preparation

Pre-heat oven to 400.
Unwrap chicken, remove giblets (if needed), wash, and pat semi-dry.
Spread 1 tbs butter on the bottom of shallow roasting pan.
Place whole chicken in roasting pan, breast side up.
Sprinkle liberally with salt.
Spread remaining butter all over chicken.
Sprinkle with black pepper, lemon pepper, and paparika to taste. Sprinkle with rosemary.
Add potatoes to pan, surrounding the chicken.
Spinkle potatoes with salt, pepper, and small amount of rosemary.
Drizzle potatoes with olive oil.
Place pan in oven and bake chicken and potatoes for 20 minutes.
Remove from oven.
Toss potatoes to turn.
Add 1 cup water to the pan.
Add chopped carrots and onion to pan.
Sprinkle minced garlic over veggies and chicken.
Drizzle carrots and onion with olive oil.
Place pan back in oven.
Bake for an additional 45 mins until chicken is brown and crispy, and potatoes are nicely roasted.
Remove from oven, allowing chicken to cool.
Carve chicken and serve with veggies (drizzle with gravy from the pan, if you like).
NOTE: If whole chicken is over 3.5 pounds, add 8-10 mins per pound to cooking time.