|forked from||Slow & Low Roast Chicken with Meyer Lemon and Thyme with Roasted Heirloom Carrots, Baby Potatoes & Cipollini Onions|
|3 1/2-4 lb||3 1/2-4 lb||chicken (free range/organic and fresh)||
|salt and pepper|
|6 whole||6 whole||fresh thyme sprigs (or sage (or rosemary, or all of them))|
|1 whole (large)||1 whole||large lemon (cut in 1/8 inch slices (Meyer lemons if available))|
|8 tbsp||8 tbsp||unsalted butter at room temperature (divided)|
|1 whole||1 whole||bulb garlic|
|1/4 lb||1/4 lb||mixed baby potatoes (yellow (red & purple))|
|1 bunch||1 bunch||heirloom carrots (the more colors the better)|
|1/4 lb||1/4 lb||cipollini onions|
|1/2 cup||1/2 cup||red wine|
|2 tbsp||2 tbsp||olive oil|
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