- 1 cup sliced carrots
- 1 onion, sliced into wedges
- ¼ cup plus 3 tablespoons Challenge Spreadable Butter with Olive Oil, divided
- Kosher salt and black pepper
- 1 (4-5 pounds) whole chicken, rinsed and patted dry
- 1 lemon, sliced
- 3 garlic cloves, smashed
- 1 bunch fresh thyme
1Preheat oven to 425°F. Scatter carrots and onions in a roasting pan. Toss with a tablespoon of Challenge Spreadable Butter and a pinch of salt and pepper.
2Season the chicken cavity with salt and pepper, then stuff with lemon slices, garlic and fresh thyme. Use kitchen twine to truss the chicken; place it in the roasting pan.
3Season outside of chicken with salt and pepper then spread all over with 1/4 cup of Challenge Spreadable Butter.
4Roast chicken for 30 minutes, then spread with remaining 2 tablespoons Challenge Spreadable Butter. Reduce oven temperature to 350°F. Continue to roast, basting every 15 minutes, for another hour or until an instant-read thermometer registers 165°F.
5Transfer the chicken and vegetables to a platter and tent with foil for about 15 minutes. Slice the chicken and serve with the vegetables.