Ingredients
1 roasting chicken (5 to 6 pounds)4 tablespoons butter, softened, divided15 garlic cloves, halved1 can (14-1/2 ounces) chicken broth, divided1/4 cup olive oil1/4 cup lemon juice1 to 2 tablespoons dried oregano1 teaspoon salt1/2 teaspoon pepper1/4 teaspoon garlic powder10 red potatoes (about 1-1/2 pounds), cut into large chunks2 cups baby carrots1 medium red onion, thinly sliced
Preparation
Rub inside of chicken with 2 tablespoons butter. With a sharp knife, cut 16 small slits in chicken breast, drumsticks and thighs. Place a halved garlic clove in each slit. Place chicken on a rack in a shallow roasting pan; tie drumsticks together.
Place remaining garlic in pan. Pour half of the broth over chicken. Combine oil and lemon juice; pour half over chicken. Rub remaining butter over chicken. Combine the oregano, salt, pepper and garlic powder; sprinkle half over chicken. Cover and bake at 350° for 45 minutes.
Place the potatoes, carrots and onion in pan. Drizzle remaining oil mixture and broth over chicken and vegetables. Sprinkle remaining oregano mixture over chicken. Cover and bake 30 minutes longer; baste. Bake, uncovered, for 45-50 minutes or until a thermometer reads 170°-175°, basting several times. Thicken pan juices if desired. Cover and let stand for 10 minutes before serving.
