Heat oven to 425 F. Rinse chicken inside and out and pat it dry with paper towels. Season the inside with ? teaspoons of the salt and ? teaspoon of the pepper. Place the lemon and herbs inside the cavity. Rub the outside of the bird with butter and season with ? teaspoon of salt and the rest of the pepper. Place the onions, carrots, potatoes and garlic in a roasting pan. Season with the remaining salt. Place the chicken on top of the vegetables and roast until the thigh registers 180 F on a meat thermometer, about 1 1/2 hours.
Let the chicken rest on a cutting board for 15 mins before carving. Meanwhile, using a slotted spoon, transfer the onions, carrots, and potatoes to a platter. Using a large spoon, skim any fat from the surface of the pan juices and discard. Place the roasting pan over medium heat and simmer the pan juices until slightly reduced, about three mins. Transfer the chicken onto the platter and serve the pan juices on the side.
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|Serving Size: 1 Serving (636g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 393 (59%)|
|Amt Per Serving||% DV|
|Total Fat 43.7g||58 %|
|Saturated Fat 15.5g||77 %|
|Monounsaturated Fat 16.6g|
|Polyunsanturated Fat 7.9g|
|Cholesterol 195.4mg||60 %|
|Sodium 842.3mg||29 %|
|Potassium 861.4mg||23 %|
|Total Carbohydrate 23g||7 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 17.9g|
|Protein 45.7g||65 %|
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Calories per serving: 663
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