Ingre­di­ents
  • 1 (3–4 pound) young chicken with­out giblets, prefer­ably organic
  • 2 table­spoons melted butter
  • 3 cloves gar­lic, minced
  • Freshly ground salt and pepper
  • Optional: 1 tea­spoon each of fresh thyme and diced fresh rosemary
  • 3 medium car­rots, sliced
  • 1 white or yel­low onion, chopped