ROASTED CHICKEN AND ROOT BEGETABLES

By Sharon-4

VERY TASTY

Ingredients

• 1 WHOLE CHICKEN
• 1 TBS AND 3/4 TSP SALT
• 3/4 tsp CRUSHED BLACK PEPPER
• 3 TBS OLIVE OIL
• 1 LEMON
• 6 SPRIGS FRESH ROSEMARY
• 1 LB CARROTS
• 1 LB. PARSNIPS CUT INTO 3 INCH STICKS
• 1 LB SMALL RED POTATOES HALVED
• ZUCHINI
• AND ANY OTHER VEGGIES YOU WANT

Preparation

Step 1

HEAT OVEN TO 400 DEGREES. PUT VEGIES IN PAY AND TOSS WITH 2 TBS OF OIL, 4 SPRIGS OF ROSEMARY, 3/4 tsp SALT AND 1/4 tsp PEPPER

RINSE AND PAT DRY THE CHICKEN AND SEASON WITH REMAINING SALT AND PEPPER THEN BUB WITH 2 TBS OF OIL. PIERCE THE LEMON SEVERAL TIMES WITH THE TIP OF A PARING KNIFE AND STUFF ALONG WITH 2 SPRIGS OF THE ROSEMARY INTO THE CAVIETY OF THE CHICKEN.USING COOKING TWINE, TIE THE LEGS TOGETHER.

NESTLE THE CHICKEN AMONG THE VEGGIES AND PUT N THE OVEN WITH THE LEGS TOWARDS THE BACK OF OVEN. ROAST, STIRRING THE VEGGIES ONCE UNTIL THE CHICKEN IS COOKED THROUGH ABOUT 55-60 MIN.