Whole chicken roast

4-5 lb whole chicken

2 large carrots, peeled and roughly chopped

1 large onion, roughly chopped

1 large potato, peeled and cut into 1 inch chunks

1-2 heads of garlic, remove excess skins and without breaking apart the cloves cut across top portion of the head to just expose the individual cloves

1 Tbsp olive oil

4 Tbsp butter , cut into pads

1 lemon, cut in half

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp thyme

1/4 tsp rosemary

salt and pepper to taste

2 cups chicken bone broth

Preheat oven to 325 F.

Add the carrots, onion, potato and heads of garlic to bottom of 9x13 baking dish. Drizzle lightly with olive oil, making sure some oil gets into the exposed garlic cloves.

Ensure any giblets or extra packaging from inside the chicken are removed, drain off any liquid, pat dry. Place the chicken breast down on top of the vegetables and place the lemon inside of the cavity. Place pads of butter over the chicken (or under the skin).

Sprinkle seasonings over chicken and vegetables. Add broth to the dish.

Cook for an hour, then remove dish and flip the chicken to breast up. Baste with juices prior to returning to oven. Cook for an additional 1.5 - 2 hours. Periodically check if any additional broth needs to be added to the vegetables.

Remove from the oven. Chicken should have an internal temperature of 165 F at the thickest part of the thigh. The juices will run clear and the leg bone will move easily in the joint. Let rest for 15-30 minutes before carving.

This low-and-slow method of cooking is especially ideal for local farm raised chicken that you can get from your farmers market.