Curried Roasted Chicken and Vegetables

Preheat the oven to 425 degrees F (220 degrees C).

In a large roasting pan, add the Carrots (7) and Yukon Gold Potatoes (6) into the pan and drizzle them generously with Olive Oil (as needed). Sprinkle them with Salt (to taste), Freshly Ground Black Pepper (to taste), McCormick® Garlic Powder (1 pinch), and Curry Powder (1 pinch). Toss well to coat the vegetables.

Add the Onion (1) as a top layer to the carrots and potatos.

Remove the giblets from the Whole Chickens (4 lb) and rinse it thoroughly inside and out. Dry it well with paper towel, then place it on top of the vegetables in the pan.

Put the Garlic (1 head), Lemon (1/2), and Fresh Thyme (3 sprigs) inside the cavity for lots of flavor.

Season the chicken generously with Salt (1 pinch) and Freshly Ground Black Pepper (1 pinch).

Then stir the Butter (2 Tbsp), Curry Powder (1/2 Tbsp) and the juice from the remaining half of Lemon (1/2) together in a bowl and brush it liberally all over the chicken.

Tie the legs together tightly with kitchen twine, then roast everything for an hour and a half.

When it is done, cut the twine and remove the chicken to a board to rest for a couple of minutes before you carve it.

Serve it immediately with the vegetables for an amazing one-pan meal. It also makes great leftovers.