ROAST CHICKEN WITH HERBS AND ROOT VEGETABLES

ROAST CHICKEN WITH HERBS AND ROOT VEGETABLES image

Yield 4 People

Number Of Ingredients 12

1 3-4 lb Chicken
3 Medium Carrots
3 Stalks Celery
6 Medium Red Potatoes
3 Sprigs Rosemary
3 Sprigs Sage
3 Sprigs Flat Leaf Parsley
3 Sprigs Thyme
1 Half Lemon
Salt and Pepper to taste
1 Teaspoon Paprika (enough to coat entire chicken
Olive Oil (or Melted Butter)

Steps:

Heat oven to 350 degrees. Wash and dry chicken. Wash and slice carrots, celery and potatoes into 1/2" pieces Toss with olive oil, salt and pepper and 2 of the 3 sprigs of each fresh herb. Put entire mixture into the bottom of the roasting pan. Put the roasting rack directly on vegetables. Stuff chicken with remaining herbs and lemon. Coat chicken with olive oil, salt, pepper and paprika. Place on roasting rack and in oven for 1 hour or until juices run clear. Take Chicken out to rest and check to see if potatoes are done (sometimes the ones directly under the chick require more time). Carve chicken and serve with a helping of roasted vegetables and potatoes.