Roasted Chicken

I like to make roasted chicken and the potatoes all in one swoop. This lets the potatoes cook in the chicken juices and spices added to the chicken. I also remove the chicken skin because I think its kinda gross and fatty. Its an optional thing.

1 Whole Chicken
1 Onion
2 Potatoes
2 Carrots
2 Tbsp Olive Oil
2 Tbsp Lemon juice (fresh squeezed)
1 tsp Rosemary
1 tsp Thyme
1 tsp pepper
1 TBsp Salt
3-4 Cloves minced garlic

1) Mix together the oil, lemon juice, spices, and garlic in a small dish.
2) Prepare the chicken-remove skin, extra fat, and rinse in cold water.
3) Peel potatoes, carrots, onions, and chop.
4) Lay down a thin layer of onion in a large baking dish.
5) Set Chicken on top of onion layer.
6) Pour and rub spice mix all over chicken, including the back.
7) Sprinkle the rest of the veggies all over the baking dish.
8) Cover with Foil and bake for about an hour (depending on chicken size).
9) Remove foil and let chicken complete baking uncovered for another 15-30 minutes to get crispy.