Herb Roasted Chicken with baby vegetables

I don't remember where this recipe came from. I've been making it for at least 20 years. I make it when I want to impress someone. Everyone thinks it's delicious, and it's so easy.

• Ready In: 2 hrs
• Serves: 4-6

Ingredients

• 1  roasting chicken
• 1⁄2 teaspoon salt
• 2  tablespoons parsley
• 1⁄2 teaspoon rosemary
• 1⁄2 teaspoon black pepper
• 1⁄2 teaspoon thyme
• 1⁄4 teaspoon paprika
• 2  lbs small red potatoes
•  baby carrots
• 3  stalks celery
• 2  large sweet onions, cut in chunks
• 1⁄4 cup white wine

Directions

1. Remove giblets, rinse chicken and pat dry.
2. Combine all herbs and spices in a small bowl, blend.
3. Spread half of herb mixture in cavity of chicken.
4. Spread the remaining mixture over outside of chicken.
5. Quarter or halve red potatoes, cut celery in large chunks and combine potatoes, carrots, celery, and onion chunks.
6. Arrange vegetables around chicken in a roasting pan.
7. Pour wine into bottom of roaster.
8. Roast covered at 350 degrees 1 1/2 hours basting occasionally and adding more wine if necessary to make"sauce".
9. Uncover last 15-20 minutes to brown skin.
10. This makes a wonderful sauce to spoon over the carved meat and veggies.
11. Any leftover"sauce" when defatted and used with leftover chicken makes a wonderful base for chicken soup.