This makes a hearty dinner for cold winter nights.
Oven: 400 degree Time: 40 Minutes
1 3 to 3 1/2 pound chicken
Bunch of fresh rosemary
2 tbsp. olive oil
1 large sweet potato, peeled, quartered and cut into 1/2 inch slices
4 medium red potatoes, washed, scrubbed and quartered
1 large carrot, peeled and cut into 1/2 inch chunks
1 large parsnip, peeled and cut into 1/2 inch chunks
1 large onion, peeled, cut in half then cut into 12 sections
4 cloves of garlic, peeled and minced
1/2 tsp, salt
1/8 tsp pepper
Preheat oven to 400 degrees. Stuff 6 sprigs of rosemary into the cavity of the chicken. Rub outside of chicken with one tablespoon of olive oil. Place breast side down in a nonstick roasting pan.
Mix sweet potatoes, red potatoes, carrots, parsnips, onion, garlic, 1 tablespoon of chopped rosemary, 1 tablespoon olive oil, salt and pepper in a large bowl until all ingredients are evenly dispersed.
Place vegetables around chicken in the roasting pan and put in preheated oven for 40 minutes.
Remove from oven, turn chicken on its back and turn vegetables. Place back in oven for another 40 minutes or until the inner temperature of the chicken in 165 degrees on a meat thermometer.