This is delicious! Tip: make sure your roasting pan is deep enough (do not use a broiler pan), to accommodate all the liquid that will accumulate, especially from the chicken.
Congratulations! Your recipe was featured on the homepage yesterday as the Recipe of the Day!
Tried this for a Sunday Dinner Roast Chicken with the family, it certainly does cut down on the preparation and we enjoyed the dressing used over the chicken and vegetables! I followed your instructions to the letter, including the chosen vegetables, other than the mushrooms, which I don't like. Upped the amount of vegetables to cater for five of us, and I did cook the potatoes separately. I did tent with foil briefly. I hadn't used the idea of putting onion and lemon wedges in the chicken cavity previously, but did so on this occasion, choosing to bake the stuffing separately (generally I stuff the bird). I'm glad I gave this a go, thanks for sharing, Zurie!