Roasted Chicken

Ingredients

• 1 whole chicken, 4-7 lbs
• 2-3 medium carrots, chopped
• 2 parsnips, chopped
• 2 medium onions, chopped
• 1 pound new potatoes
• 1/2 cup chicken stock
• fresh thyme and rosemary
• olive oil
• salt
• black pepper

Directions

Heat oven to 400° F.

Chop the vegetables to roughly equal size. Toss with oil, salt, and pepper, and place in a roasting pan with the herbs. Pour in the chicken stock. Rub the chicken with the oil until all the skin is covered. Season generously with salt and pepper, then place on top of the vegetables breast-side up. Place in the oven for 2 hours, and rest for 15 minutes before serving.