1 small, whole chicken

1 onion, chopped

2 cloves garlic, minced

3 tbsp. butter, softened

1 tbsp. Olive oil

½ cup chicken broth

1 tsp. Lowry’s season salt

1 tsp. of each: thyme, sage, oregano, and rosemary

Baby fingerling potatoes

Baby carrots

Pepper

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•Preheat oven to 425°. Prepare chicken by removing giblets & visible far and rinse under cool water. Pat dry with paper towel

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•In shallow roasting dish, pour oil onto base of pan and place chicken in pan breast-side up. Add the vegetables to pan around the chicken

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•Rub chicken with butter (including under the skin). Pour chicken broth over chicken and vegetables. Sprinkle season salt, pepper, and herbs over everything

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•Roast uncovered for 30-40 min. Reduce hear to 375° and cook ~65 min. longer or until meat thermometer registers 180° in the thickest part of the thigh, basting every 15 minutes or so