1 (2 1/2 - 3 lb.) broiler chicken
2 carrots, scraped, halved & cut into 2" lengths
4 onions, peeled & quartered
4 potatoes, peeled & wedged into eighths
1 tsp. oregano leaves
1/2 tsp. rosemary leaves, crushed in hand
Salt & pepper to taste
1/4 c. oil, or as needed

PRE-PREP:

1. Peel onions and quarters.

2. Wash potatoes, peel and cut into wedges.

3. Scrape carrots, split in half and cut into 2" lengths.

4. Preheat oven to 400 degrees.

PROCEDURE:

1. Place chicken in a baking dish, season cavity with salt, pepper and rosemary leaves.

2. Rub with oil, or brush with melted butter.

3. Center chicken in pan and scatter the carrots, celery, onions and the potatoes around chicken.

4. Season with salt and pepper, sprinkle with oregano. Drizzle oil or melted butter evenly over vegetables and potatoes.

5. Place in oven and roast 45 to 50 minutes or roast until juices flow clearly when pierced.

Turn pan occasionally while roasting so chicken browns evenly.