1 chicken
Kosher Salt
Chicken Seasoning
Pepper
Rosemary
Roasting vegetables
Source: Elizabeth
· Preheat oven to 350°F
· Rinse chicken, including cavity
· Trim off large chunks of fat
· Pat dry with pepper towels
· Rub inside of chicken with kosher salt
· Tie legs together and wings to body
· Sprinkle chicken liberally with chicken seasoning
· Sprinkle with pepper and rosemary
· Place on rack in roasting pan, breast-side up
· Place on oven with rack on 2nd lowest setting
· Cook, uncovered, 35 minutes per pound
· Prick vegetables all over.
· Add vegetables to pan for final 2-2 ½ hours
To Serve:
· Sprinkle with chopped parsley or dill
