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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.