One pan meals are my fave and this roasted chicken with veggies does not disappoint.
Roasted free-range chicken from Hill Family Farm is what's for dinner! This is super easy! Chop veggies of your choice. I used carrots, onions and Brussel sprouts. Toss in olive olive, salt and pepper and place in roasting pan. Remove giblets from chicken. Wash and pat dry. Stuff with fresh rosemary, lemon, and a whole head of garlic. Place on veggies, brush with butter and salt and pepper to taste. Roast at 425 degrees until juices run clear. This one took about an hour and a half.
Seriously. That's all there is to it. Enjoy!