Lemon Roasted Chicken with Rainbow Carrots and Fingerling Potatoes

INGREDIENTS

• 1 chicken, about 4 lb.
• Fleur de sel and freshly ground pepper, to taste
• 6 large fresh thyme, rosemary or sage sprigs
• 2 bay leaves
• 2 garlic cloves, smashed
• 1/2 lemon
• 2 Tbs. unsalted butter, at room temperature
• 1 1/2 lb. baby rainbow carrots, peeled and tops trimmed to 1 inch
• 1 lb. fingerling potatoes, halved lengthwise
• 2 Tbs. olive oil
• 1/4 cup white wine