Roasted Chicken with Vegetables

Sometimes there isn’t anything better then an oven roasted chicken. Well here’s our favorite way of enjoying this delightful meal.

INGREDIENTS:

4 to 5 lb. whole chicken

6 red potatoes or 2 large All purpose.

4 medium carrots

6 small shallots

½ cup butter,

2 tsp. rosemary leaves

2 tsp. garlic

 ¼ tsp. pepper
Sprigs of fresh parsley

PREPARATION:

Wash and cut the potatoes in half, quarters if larger. Wash and peel the carrots then cut on the diagonal into thirds. Peel the shallots, leaving whole. Peel and press the garlic through a press. Wash the rosemary shaking off the water, strip the leaves and chop finely. Soften the butter in a Microwave. Then in a medium bowl stir together butter, rosemary, pepper and garlic.

Thoroughly wash the chicken, removing excess fat and any waste along with the giblet bag; pat dry. Secure wings to body of chicken. Rub chicken with one third of butter mixture. Place chicken in roasting pan. Place potatoes, carrots and shallots in the bowl with the remaining butter mixture and evenly coat the vegetables. Then spread them on bottom of pan around chicken.

Here it is carved

Pre heat the oven to 350°.

 ROASTING:

Roast the chicken, uncovered, basting chicken and vegetables occasionally, for 2 to 2½ hr. or 165-170 deg. on an instant read thermometer.

Garnish with sprigs of parsley.

4 servings