Roasted chicken recipe

(I like sharing recipes with you, my readers, from time to time. Today I am sharing the roasted chicken and chocolate banana bread recipes. Happy cooking.) 1 whole chicken (smaller is more tender) about 4-5 lbs. 1 head of garlic cut crosswise 2 Tbsp melted butter 1 or 2 large onions, quartered 4 to 6 (or more – however many you need to feed your family) carrots, cut into 2 inch chunks Olive Oil Coarse (kosher) salt & fresh ground pepper Preheat the oven to 425 degrees. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers as needed and pat dry. Salt and pepper the inside cavity of the chicken. Put all the garlic inside the chicken and tie its legs together with kitchen string. Place the onions and carrots in a roasting pan or Dutch oven. Drizzle vegetables with olive oil and sprinkle with salt. Toss veggies to coat. Place the chicken on top of the vegetables tucking its wing tips under the body. Baste the chicken with the butter. Salt and pepper the outside of the chicken. Roast the chicken for 1 1/2 hours, or until the juices run clear when you check between the leg and thigh. Thanks Wholesome Mommy :: by the Centsible Sawyer