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1
For the chicken:
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2
Rinse chicken under cold water and remove any innards.
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3
Pat dry with a paper towel.
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4
Place in a baking dish.
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5
Melt the butter, then add the juice of 2 lemons (reserve the squeezed pieces), the Italian seasoning, and salt and pepper.
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6
Mince the garlic, then sprinkle some salt on it, and mash it until it becomes sort of pasty.
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7
Add that to the butter as well, and mix everything together.
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8
With a brush, brush the butter mixture all over the chicken, coating all areas evenly.
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9
Place leftover squeezed lemon pieces in the cavity of the chicken.
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10
Place in a preheated 475-degree oven for 30 minutes.
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11
Turn the oven down to 375 degrees; take the chicken out, slice up your last lemon, and cover the chicken with it.
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12
Cover it with foil, poke holes to vent, and continue cooking for 2 1/2 hours.
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13
For the vegetables:
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14
Wash potatoes and carrots.
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15
Cut potatoes into medium-sized chunks.
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16
Cut carrots into thick disks, starting at the smaller end going up to the big end.
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17
Place on a cookie sheet and drizzle with oil, then sprinkle salt and pepper and mix everything with your hands, coating it all evenly.
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18
Take a small piece of foil and add your peeled garlic cloves, close up the foil, and clear a small space on the pan and place it right on it.
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19
Cover the entire pan with foil and put in a preheated 375-degree oven for 30 minutes.
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20
Remove the pan, and take off the foil and stir the vegetables.
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21
Take the garlic out of the foil, mash it with the back of a spoon (it should be soft by now), and mix it evenly throughout the vegetables.
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22
Return to the oven for another 30 minutes without the foil.
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23
To serve, plate the chicken whole, surrounded by the roasted vegetables.
