Roasted Chicken With Garden Vegetables
Rosemary, fresh parsley and garlic create a savory roasted chicken. The addition of the vegetable make this a one pan meal. Enjoy from Land-O-Lakes Cookbook
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INGREDIENTS
Nutrition- 4 -5lbs whole roasting chickens
- 2
- 1⁄2teaspoon salt
- 1⁄4teaspoon black pepper
- 2
- 2
- 6red potatoes, cut in half
- 6
- 2
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DIRECTIONS
- heat oven to 350*F.
- secure wings to body of chicken.
- in small bowl stir together butter, rosemary, salt, pepper and garlic.
- rub chicken with 1/2 of butter mixture.
- place on rack in roasting pan.
- place potatoes, carrots and onions on bottom of pan around chicken.
- dollop remaining butter mixture evenly over vegetables.
- bake basting chicken and vegetables often.
- bake 2 to 2 1/2 hours or until fork tender.
- sprinkle with parsley.
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