Garlic Chicken and Veggies

Because I love me some garlic...

Ingredients

1 chicken 4 Tb. Butter, softed
5-6 cloves garlic, minced 1 c. chicken broth
4-5 large potatoes, peeled and chunked 5-6 large carrots, peeled and
chucked
2 Tb. Olive oil 1 lemon
Oregano Salt and pepper
1 onion, sliced into chunks

Cut slits into the skin of the chicken. Rub with butter and olive oil. Halve the lemon, then squeeze juice over the chicken. Then rub with oregano, salt, pepper and 4-5 cloves garlic, making sure to rub garlic into slits in the skin. Place remaining 1 or 2 cloves of garlic and lemon halves in the cavity of the chicken. Place chicken in a roasting pan and surround with cut up potatoes, carrots, and onion. Pour broth over vegetables, then season with oregano, salt and pepper. Cover and bake at 450 for 30 minutes, then 350 for 1 hour, or until juices run clear. You can remove the pan juices and thicken with a flour/water or cornstarch/water mixture if desired.