Roast Chicken Dinner

 

1
roasting chicken, 4 to 5 pounds

Fresh rosemary and any other herbs you like:  sage, tarragon,

thyme, Garlic powder

1
lemon
1/2
apple
1
dozen baby red potatoes, sliced in half
1
package prewashed, peeled baby carrots
1 to 2
large onions, chopped in quarters
Freshly ground pepper
Olive oil

 

 

Preheat oven to 350 degrees.  Wash chicken inside and out with cold water and pat dry.  Pull off any visible fat.

 

Generously shake garlic and herbs into chicken cavity.  Squeeze juice of 1 lemon into cavity.  Add 1/2 apple to cavity.  Season outside with more garlic and pepper.

 

Place chicken in a shallow pan and bake for 1 hour.  Place vegetables in a baking dish, drizzle with olive oil and rosemary and bake 30 minutes.  Flip and bake until done.  Remove from oven and keep covered and warm if chicken has not completely cooked.  Let sit covered, 15 minutes before carving. 

 

Serves 4.