Bundt Pan Roasted Chicken

• 3 cloves garlic
• 2 carrots, chopped
• 1 onion, quartered
• 1/2 lb. potatoes, quartered
• 1 large bunch fresh thyme
• 1 large bunch fresh rosemary
• Extra virgin olive oil
• 1 3-4 lb chicken
• 1 lemons
• kosher salt
• Freshly ground black pepper

1. Preheat oven to 425° and cover the hole of the bundt pan with foil.
2. Combine garlic, carrots, onion, and potatoes. Toss with olive oil and season with salt and pepper. Spread evenly in bundt pan. Top with sprigs of fresh thyme & rosemary.
3. Pat the chicken dry with paper towels. Season the inside of the cavity generously, then stuff  with the lemon halves, a few sprigs of thyme, and a few sprigs of rosemary. Rub the olive oil all over the skin of the chicken and season generously with salt & pepper.
4. Place the chicken in the middle of the bundt pan, breast side up. Bake until the chicken is cooked through and skin is golden, 45 minutes to 1 hour 10 minutes. Let chicken rest for at least 15 minutes, before slicing. Serve with roasted vegetables and extra pan juices.