Kasia's Roasted Chicken With Veggies

• 1 quart water (4 cups)
• 1 whole chicken (2-3 lbs)
• 2 tablespoons butter (melted)
• 1 teaspoon salt and pepper
• 1 teaspoon sage
• 1 teaspoon thyme
• 1 teaspoon poultry seasoning (optional)
• 1 teaspoon onion powder (optional)
• 1 teaspoon garlic powder (optional)
• 14 teaspoon lemon pepper (optional)
• 5 -6 medium potatoes (quartered or halved)
• 1 cup baby carrots
• 1 -2 onion (quartered)
• 1 -2 cup broccoli

1. Clean the entire chicken under cold running water.
2. Make sure that the kidneys have been removed.
3. Place the chicken in either a bowl or a large ziplock bag, pour the kosher salt over the chicken then pour the water.
4. Close the ziplock bag or cover the bowl and place in the fridge for 30 minutes.
5. This process is called brining.
6. After 30 minutes, preheat the oven to 450 degrees.
7. Take the chicken out of the fridge and completely rinse it.
8. Place it in a large greased baking dish and pat it dry.
9. Place the chicken breast side down and pour half of the melted butter on the chicken and sprinkle half of your seasonings on top of the butter.
10. Flip the chicken over and repeat.
11. Place the chicken in the oven (make sure it is breast side up) and set the timer for 30 minutes.
12. During this time you can wash and prepare the veggies you will be adding inches.
13. After 30 minutes, add in your potatoes around the chicken.
14. Set the timer for an additional 15 minutes.
15. After 15 minutes, add in your veggies.
16. Set the timer for an additional 15 minutes.
17. The chicken should be at an internal temperature of 180 degrees.
18. Take the chicken out and let it cool for up to 5 minutes.
19. Enjoy.

water, chicken, butter, salt, sage, thyme, poultry seasoning, onion, garlic, lemon pepper, potatoes, baby carrots, onion, broccoli

Taken from www.food.com/recipe/kasias-roasted-chicken-with-veggies-398416 (may not work)