Citrus-Herb Roast Chicken

• 6 garlic cloves
• 1 roasting chicken (6 to 7 pounds)
• 3 pounds baby red potatoes, halved
• 6 medium carrots, halved lengthwise and cut into 1-inch pieces
• 4 fresh thyme sprigs
• 4 fresh dill sprigs
• 2 fresh rosemary sprigs
• 1 medium lemon
• 1 small navel orange
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 cups chicken broth, warmed
• 6 green onions, cut into 2-inch pieces

1. Preheat oven to 350u0b0. Peel and cut garlic into quarters. Place chicken on a cutting board. Tuck wings under chicken. With a sharp paring knife, cut 24 small slits in breasts, drumsticks and thighs. Insert garlic in slits. Tie drumsticks together.
2. Place potatoes and carrots in a shallow roasting pan; top with herbs. Place chicken, breast side up, over vegetables and herbs. Cut lemon and orange in half; gently squeeze juices over chicken and vegetables. Place squeezed fruits inside chicken cavity. Sprinkle chicken with salt and pepper. Pour broth around chicken.
3. Roast until a thermometer inserted in thickest part of thigh reads 170u0b0-175u0b0, 2 to 2-1/2 hours, sprinkling green onions over vegetables during the last 20 minutes. (Cover loosely with foil if chicken browns too quickly.)
4. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Discard herbs. If desired, skim fat and thicken pan drippings for gravy. Serve with chicken and vegetables.

garlic, chicken, baby red potatoes, carrots, thyme, dill sprigs, rosemary sprigs, lemon, orange, salt, pepper, chicken broth, green onions

Taken from www.tasteofhome.com/recipes/citrus-herb-roast-chicken/ (may not work)