Butter Roasted Chicken

Butter Roasted Chicken one large chicken around 5-6 lbs 1 cup of salted butter room temp 2 tbsp olive oil 2 tbsp poultry seasoning one lemon one small onion for inside the chicken cavity 3 large potatoes washed and sliced into large chunks 4 large carrots washed and sliced into large chunks 1 large white onion peeled and quartered - cook with the vegetables Preheat oven to 350 °F. Pat dry the chicken. Combine the butter with the oil and poultry seasoning until completely mixed. Rub onto the outside of the entire chicken completely, until coated. Slice the lemon in half and place inside the cavity of the chicken, along with any leftover butter mixture. Place into a large roaster on a baking rack. Add your desired vegetables around the edges. Roast chicken uncovered in the preheated oven until browned and the juices run clear, about 2 hours. At the one hour point, give the vegetables a stir to coat with the melted butter mix and juices. The chicken is done when an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads at least 175 ° F. ( for meat texture, 175 is best) Remove from oven and tent with foil, letting it rest for 10 minutes minimum. Remove, carve and serve along with the vegetables.