Chrissy’s Thanksgiving Roast Chicken

Preheat the oven to 375°F. Put the carrots and potatoes in the bottom of a 13x9-inch baking dish or roasting pan, drizzle with 2 tablespoons olive oil, and sprinkle with 1 tablespoon each of garlic powder, onion powder, kosher salt, and dried thyme. Use tongs (or your hands) to toss and coat right in the pan, then put the carrots in the center of the dish to create a “roasting rack” the chicken will go on, and arrange the potatoes around the outer edge of the dish.

Nestle the garlic head in a corner of the pan, drizzle with the remaining tablespoon olive oil, and season lightly with salt. Season the cavity of the chicken with salt and arrange 2 tablespoons of rosemary inside the cavity.

Combine the butter with the remaining 2 tablespoons seasoning in a bowl, then rub all over the chicken. Tie the legs together with cooking twine for a nicer presentation, and place the chicken on top of the carrot “rack.”

Roast, basting with pan juices every 20 minutes. About halfway through cooking, add the onions to the perimeter of the pan—otherwise they may get overcooked and burn. Cook until the chicken is golden brown and a drumstick pulls away when jiggled, about 1 hour, 20 minutes. (The internal temperature of the deepest part of the thigh should reach 165°F when measured with an instant-read thermometer and juices should run clear.) Carve and serve with the veggies and Pepper's Cheat'n Gravy!