Garlic-Herb Roasted Chicken With Potatoes, Carrots, And Onions

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Oxmoor House


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1 (3 1/2-pound) roasting chicken

1 1/2 teaspoons chopped fresh rosemary, divided

1 1/2 teaspoons chopped fresh sage, divided

1 1/2 teaspoons chopped fresh thyme, divided

1/2 teaspoon salt, divided

1/2 teaspoon black pepper, divided

5 teaspoons extra virgin olive oil, divided

2 large garlic cloves, minced

Cooking spray

5 small red potatoes (about 12 ounces), cut into 1-inch cubes

3 large carrots, halved lengthwise and cut into 2-inch pieces (about 10 ounces)

1 large red onion, cut into

8 wedges

8 large garlic cloves, halved

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