Brown Butter Roast Chicken

Ingredients 

• 1 chicken (2.5-3 pounds)
• 2 teaspoon salt 
• 1/2 teaspoon black pepper 
• 5-10 cloves garlic 
• 2 onions (divided) 
• 1 handful fresh thyme 
• 5 medium potatoes 
• 5 medium carrots 
• 8 tablespoons butter 
• 1 tablespoon dried thyme 
• 1/2 tablespoon dried parsley 
• 1/2 tablespoon dried sage 

Instructions 

• About two hours before cooking, take the chicken out of the fridge to come to room temperature. 
• Preheat the oven to 400°F. 
• Generously salt season the chicken with salt and pepper all over including inside the cavity. 
• Stuff cavity of the chicken with whole garlic cloves and half an onion and fresh thyme. Tie the chicken with butchers twine so the legs are held together. 
• Cut the potatoes, carrots and remaining 1 1/2 onions into large chunks about 2 inches by 2 inches. Place the chopped vegetables in the bottom of the pan you plan to cook the chicken in. I like to use a cast iron or dutch oven. 
• Place the chicken on top of the chopped vegetables. 
• Next prepare the brown butter. Place the butter in a small saucepan over medium heat. Heat until bubbling, stirring occasionally. Once bubbling, keep on the heat until the butter turns golden brown, this usually takes about 4-5 minutes. 
• Remove from heat and add the dried herbs. 
• Spoon 1/2 of the butter mixture over the chicken and place in the oven. 
• Bake at 400°F for 45 minutes. After 45 minutes remove from oven and top with the remaining brown butter.
• Return to the oven and bake for another 60-75 minutes or until the chicken reaches an internal temperature of 165°F.