Pre-heat oven to 400 ℉
Pat chicken dry inside and out with paper towel, then brush both inside and outside with 2 Tablespoons of Garlic Oil, salt and pepper
1 whole chicken, 3 Tablespoons Boyajian Garlic Oil, salt and pepper to taste
Place thyme and lemon into the cavity of the chicken. Use kitchen twine to tie the legs together (optional)
1 teaspoon dry thyme, ½ fresh lemon, cut lengthwise into 2 pieces
Place chicken in a roasting pan large enough to accommodate the chicken and vegetables to avoid overcrowding. Roast for 30 minutes.
While the chicken is roasting, in a large bowl, toss the potatoes and carrots with 1 Tablespoon Garlic Oil, salt and pepper
3 Tablespoons Boyajian Garlic Oil, 2 medium Yukon Gold or red skin potatoes, 2 medium carrots, peeled and cut into 2" pieces, salt and pepper to taste
When the chicken has been in the oven for 30 minutes, remove the roasting pan and arrange the vegetables around the chicken and return to oven
Roast for 10 more minutes and then lower the temperature to 375 F degrees, stirring the vegetables lightly and basting the chicken with juices from the pan
Roast for an additional 20 minutes and then test chicken for doneness by inserting a thermometer in the deepest part of the thigh, which should read 165 F degrees. (total cook time should equal 15-20 minutes per pound)
Remove chicken from roasting pan, leaving vegetables to continue cooking for an additional 10 minutes or until lightly browned or fork tender. Place chicken on a cutting board and cover loosely with aluminum foil to rest for at least 10 minutes
Remove vegetables from oven and carve the chicken
Arrange on a serving platter and serve with pan juices if desired
