5 – 6 lb. roasting chicken
1 bunch carrots (4 – 6) cut into 1-1/2 inch chunks (bias cut if you like)
1 bunch thyme
1 large yellow onion, thickly sliced
1 head garlic
2 tablespoons melted butter
1 lemon halved
olive oil
salt & pepper

Preheat oven to 425 degrees.

In a medium to large roasting pan, place the carrots, onion and several sprigs thyme.  Salt and pepper and toss with olive oil. 

Wash the chicken and remove giblets.  Salt and pepper the inside and outside of the chicken.  Stuff remaining bunch of thyme and the lemon into the chicken.   Cut the garlic head in half crosswise and place inside the chicken.  Brush the outside of the chicken with the melted butter; salt and pepper again.    Place the chicken on top of the vegetables in the roasting pan, tuck the wings under and tie the legs together.  Roast until juices run clear. 

Remove from oven, cover with foil and let rest for about 15 minutes.  Remove chicken to carving board, slice and serve with the vegetables. 

Note:  the lemon, garlic and thyme inside the chicken are only for flavoring – don’t serve.