Instructions

• Preheat the oven to 450°F/230⁰C.
• Peel and slice carrots, slice lemon; wedge onion and peel garlic, set all side.
• Place carrots, lemon, garlic and onion into the Deep Covered Baker. Season vegetables with ½ tablespoon of Lemon Garlic Rub.
  4 carrots, 1 lemon, 1 onion, 4 cloves garlic, 1 ½ tbsp Lemon Garlic Rub
• Remove and discard the giblets and neck from the chicken cavity. Rinse the chicken with cold water and pat dry with paper towels.
• Place the chicken, breast side up, on top of the vegetables in the baker. Brush the outside of the chicken with oil, then coat the chicken completely with the Lemon Garlic Rub. Tie the ends of the legs together with cotton string. Lift the wing tips up toward the neck, then tuck them under the back of the chicken.
  1 4- 5 lb whole chicken, 1 tbsp olive oil, 1 ½ tbsp Lemon Garlic Rub
• Cover and roast, for 50 minutes. Remove cover, and roast for an additional 10 minutes, or until meat thermometer registers 180°F/82°C in the thickest part of thigh and juices run clear. Remove the baker from the oven and let the chicken stand for 10 minutes before carving.