Roasted Vegetable Chicken Recipe

Ingredients
<br>- 1 (4 pound) whole chicken
<br>- salt and pepper to taste
<br>- 6  whole onions
<br>- 4  carrots, cut into 2 inch pieces
<br>- 4 stalks celery, chopped
<br>- 6  potatoes, peeled
<br>- 1 cup water
<br><p></p>Directions
<br>step 1: Preheat oven to 325 degrees F (165 degrees C).
<br>step 2: Season chicken with salt and pepper to taste; place in a large roasting pan. Arrange vegetables around chicken, add water to the bottom of the pan, and cover pan tightly with aluminum foil.
<br>step 3: Roast at in preheated oven, basting occasionally, for 2 hours, removing the foil for the last half hour or so of cooking. Roast until chicken is golden brown and a thermometer inserted into the thigh reaches 165 degrees F (74 C). Let chicken rest 10 minutes before carving.
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Ingredients
- 1 (4 pound) whole chicken
- salt and pepper to taste
- 6 whole onions
- 4 carrots, cut into 2 inch pieces
- 4 stalks celery, chopped
- 6 potatoes, peeled
- 1 cup water

Directions
step 1: Preheat oven to 325 degrees F (165 degrees C).
step 2: Season chicken with salt and pepper to taste; place in a large roasting pan. Arrange vegetables around chicken, add water to the bottom of the pan, and cover pan tightly with aluminum foil.
step 3: Roast at in preheated oven, basting occasionally, for 2 hours, removing the foil for the last half hour or so of cooking. Roast until chicken is golden brown and a thermometer inserted into the thigh reaches 165 degrees F (74 C). Let chicken rest 10 minutes before carving.

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