1 Whole Fryer Chicken  

¾ cup Extra Virgin Olive Oil

1 teaspoon of Italian Seasoning

1 teaspoon of salt

½ teaspoon of fresh ground pepper

½ lemon

4 tablespoons of butter (cold)

3 medium Yukon gold potatoes, diced

½ medium red onion, diced

12-13 baby carrots


Preheat oven to 375° F.  In a small bowl, combine salt, pepper, and Italian seasoning together and set aside.  Take a mixing bowl and combine the diced potatoes, onion and carrots. Coat with ¼ cup of the olive oil and sprinkle a good helping of the salt-spice mixture.  Toss the veggies around and set aside. Take your chicken, remove any giblets, and rinse inside and out. Pat the chicken dry with paper towels. With a sharp knife, cut into the chicken from the breast to the tail, and then split the chicken spreading it open without separating it.  You want to be able to lay the chicken spread flat, but still connect by the backbone. Oil the chicken with the remaining olive oil on the inside and the outside skin. Sprinkle both sides with the remaining salt-spice mixture and squeeze the lemon over the chicken. In a greased or foiled roasting pan or baking sheet, spread out the veggie mixture, and place the chicken inside-down on top.  Place in the preheated oven and roast for 1hr and 50 minutes, with a piece of foil tented over the chicken. Remove the foil tent, turn the temperature up to 400° F, and roast for another 10 minutes. Remove from the oven and allow to rest for another 10 minutes. The chicken should be easy to cut into desired pieces. ENJOY!