Whole Roast Summer Chicken

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

Prep the Whole Chickens (3.5 lb) by washing and removing any guts from the cavity. Dry the chicken.

Season the cavity with a sprinkle of Salt (to taste) and Ground Black Pepper (to taste). Stuff the cavity with Garlic (5 cloves), Fresh Thyme (2 sprigs), Fresh Parsley (3 sprigs), Fresh Rosemary (1 sprig), and 2 quarters of the Lemon (1). Truss with twine.

Arrange the Onion (1) in a large roasting pan. Crush the remaining Garlic (5 cloves) and add to the onions. Add the chicken over top, breast side up. Drizzle with Olive Oil over both the vegetables and chicken, rubbing to coat the entire chicken.

Sprinkle Herbes de Provence (to taste), making sure to season the back side of the chicken. Add the Chicken Stock (4 Tbsp).

Roast for 30 minutes uncovered.

Remove from the oven, toss in the Cherry Tomatoes (2 cups) and Corn (3 ears). Baste the chicken with the Olive Oil (3 Tbsp), then drizzle remaining butter over vegetables. If you want to add in more onions, add them too!

Roast for another 30-35 minutes, until the dark meat reaches 170-175 degrees F (75 - 80 degrees C) and the white reaches 165 degrees F (70 degrees C), or until juices run clear. If your corn is not cooked all the way, remove chicken and continue to roast corn until finished.

Serve and enjoy!