Rosemary Roasted Chicken with Roasted Grapes and Roasted Rainbow Carrots

A hearty, delicious winter dinner. It's so easy to roast your own chicken if you've never done it before - give it a try! I know roasted grapes may sound a little weird, but I promise they're delicious. We found rainbow carrots in the produce section at Meijer.

Chicken recipe from In Sock Monkey Slippers.

Ingredients:
~3.5-4 lb. fresh chicken
~2 tbs unsalted butter, softened
~2 tbs chopped fresh rosemary
~1 clove garlic, minced
~1/2 tsp salt
~1/2 tsp pepper
~2 lbs red seedless grapes
~1/2 tbs extra virgin olive oil
~2 to 3 fresh rosemary sprigs
~2 bunches rainbow (or orange) carrots

1. Preheat oven to 425. In a bowl, combine butter, rosemary, minced garlic, salt, and pepper.
2. Rinse chicken and remove bag of extras. Pat dry.
3. Using your fingers, rub half of the butter mixture in between meat and skin around the breasts and thighs. Rub the remaining butter over the outside of the entire chicken. Place rosemary springs and a handful of grapes inside the cavity. Tie the legs together with cooking twine. (If you don't have twine, it's fine. The chicken will still cook and be delicious if you don't tie the legs.)
4. Place the chicken in the middle of a roasting pan, dutch oven, or cast iron skillet.
5. In a bowl, combine grapes, olive oil, and a pinch of salt and pepper. You can leave the grapes on the stem if you wish.
6. Place grapes around chicken. Roast in oven for 1 and a half hours and chicken reaches an internal temperature of 165.
7. While chicken is roasting, prepare carrots. Remove tops from carrots and peel. Cut into sticks and toss with a bit of olive oil, salt, and pepper. Arrange on baking sheet and put in oven when chicken has half an hour left. Chicken and carrots will be ready at the same time.