Oven roasted chicken with wild rice and buttered carrots

I realized really late on Saturday night that I had nothing planned for dinner on Sunday. (Not to sound self righteous, but I don't shop on Sundays because of the whole "though shalt keep the Sabbath Day Holy" thing) I was pooped and didn't want to go to the store but luckily Darcy was out and about finding a light fixture for our back porch, so I called Darcy to find out he was at Walmart (doh!) I don't like buying meat or produce at Walmart unless absolutely necessary (I mean ew) and it was either that or nothing good for Sunday dinner. Knowing I had my favorite boxed rice mix on hand and some carrots in the fridge I had Darcy buy a whole chicken.
Open,rinse and pat dry your little chicken friend. Mine was approx. 4.46pnds.
Give it a butter massage.Make sure you get under the skin too.
P.S.
If your chicken has it's neck and gizzards included, be sure to clean them out.(again,ew!)

Season with seasoning of choice. I used lemon pepper because Darcy made me, and because it's good.
Then tie her up. This helps so the wings and drums don't get burned and over cooked.


Place on roasting rack or on a wire cooling rack on a cookie sheet lined with foil.
Bake at 350 for like forever...1.5-2 hours. Check temp to know if it's done (180-190 degrees is what they tell you but I like to pull mine out at 160 and then allow to rest for 20 min. It will finish cooking and be moist and delicious) or see if the drumstick moves around easily in it's socket by wiggling it.

This was good...better than Costco rotisserie good.

The sides:
I love rice a roni, long grain and wild rice mix especially when in a fix. (did you like my rhyme?)

and carrots steamed and doused in butter and some salt and pepper. Carrots are rich in vitamin A. Vitamin A is fat soluble, meaning, butter your carrots because it's good for you! ;)