Sunday Summer Roast Chicken with Veggies & Baby Potatoes

Preheat the oven to 425°F (220°C).

Peel the carrots and chop them into long strips. Chop the zucchini and summer squash into long strips. No need to be too precise.

Add all the chopped carrots, zucchini, and squash to a large roasting pan. Drizzle with olive oil and season with salt and pepper. Toss to coat.

Peel and slice the yellow onion into large wedges. Place the onion in the center of the roasting pan to form a bed for the chicken.

In a small bowl, combine the stick of softened butter with 1-2 springs chopped fresh rosemary, 1-2 springs of chopped fresh oregano, the zest of one lemon, 1 grated garlic clove, paprika, Tony’s seasoning, a pinch of salt and pepper, and a drizzle of olive oil. Mix until smooth.

Cut the head of garlic in half crosswise. Cut the lemon in half.

Remove the chicken from its packaging and pat it dry with paper towels.

Using your fingers or a spoon, gently loosen the skin from the chicken breast. Stuff some of the herbed butter mixture underneath the skin, spreading it around as best you can.

Rub the remaining butter mixture all over the outside of the chicken, getting into all the crevices.

Stuff the cavity of the chicken with the halved garlic, halved lemon, and any leftover rosemary and oregano.

Place the chicken on top of the onions in the roasting pan. Tie the legs together with cooking twine and tuck the wings underneath so they don’t burn.

Drizzle the chicken with a bit more olive oil. Pour dry white wine into the bottom of the roasting pan—just enough to form a thin layer across the bottom.

Place the roasting pan into the oven and roast for about 1 hour and 10 minutes, or until the internal temperature reaches 165°F in the thickest part of the thigh.

While the chicken is roasting, line a separate roasting pan or baking sheet with parchment paper.

Quarter the baby potatoes and add them to the pan. Season with salt and pepper and add a few spoonfuls of ghee. Toss to coat well.

When the chicken has about 20 minutes left in the oven, add the potatoes to roast alongside it.

Cut open the dinner rolls and spread butter on the inside.

Once the chicken is fully cooked, remove it from the oven and let it rest for at least 10–15 minutes. Do not touch or cut it during this time.

While the chicken is resting, put the buttered dinner rolls in the oven (leave the potatoes in) and bake for 10 minutes until warmed through.

After everything is done cooking, carve the chicken and serve with the roasted vegetables, crispy potatoes, and warm buttered rolls.