Curried Roasted Chicken and Vegetables

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) , 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 (2 tsp) and the juice from the remaining half of Lemon (1/2) together in a bowl and brush it liberally all over the chicken.