1 frying chicken, cut up or chicken pieces
1/2 c. olive oil
4 med. potatoes
6 med. carrots
1 med. onion
2 cloves garlic, peeled and chopped
Juice of 1 lemon
Salt and pepper

Pour olive oil into bottom of a roasting pan. Dip chicken pieces into the oil and turn to coat. Turn chicken skin side up. Peel potatoes, quarter and cut into 1/2 inch wedges. Arrange around chicken. Peel carrots, cut into thin sticks. Add to chicken and potatoes. Peel onion and sliver, add to pan. Sprinkle garlic and lemon juice over all. Add salt to taste and generously pepper. Bake at 350 for 1 hour, basting every 15 minutes. If you would like to cook the chicken without skin, follow above except when cooking cover roasting pan. Serves 4.