– 1 tbsp salt
– 2 tsp black pepper
– 1.5 tsp ground thyme
– 2 tsp garlic powder
– 1 tsp dried rosemary
– 5 lb. whole chicken giblets removed, rinsed, and pat dry
– rosemary for garnish
– 2 tbsp olive oil
– 2 cups carrots
– 1 yellow onion
Combine all dry spice ingredients in a sealable container. Remove giblets (neck, heart, liver, etc.) from inner cavity of chicken. Rinse bird and pat dry with paper towels.
Coat the entire chicken inside and out with olive oil and place breast side up in a roasting pan. Sprinkle 2-3 Tbs. of spice rub mixture over the chicken.
Cut up 1 whole yellow onion, carrots, and potatoes if desired into large chunks. Coat vegetables with an additional tablespoon or so of olive oil.
Arrange vegetables in pan around the chicken.
Roast (uncovered) in a 350 degree oven for 1 & 1/2 hours. Stir the vegetable mixture once or twice during roasting to ensure even cooking.