4 to 5 lb. whole chicken
1-1/2 cups baby carrots, separated
1 large Vidalia onion, coarsely chopped
2 tbsp. garlic
3 lb. small red potatoes, scrubbed
2 medium yams, peeled and cut into same size as red potatoes
1-1/2 cups white wine
salt
pepper
dried rosemary
granulated garlic

Preheat oven to 375°F.

Wash and dry chicken. Stuff with 1/2 cup baby carrots and 1/4 Vidalia onion. Place in roasting pan with potatoes, remaining onion and carrots, evenly in pan around the chicken. Pour wine all over chicken and potatoes. Season with salt, pepper, rosemary, garlic, and granulated garlic (to taste). Cover tightly with foil.

Roast at 375°F for 1 1/2 hours. Uncover; baste potatoes and chicken. Roast for additional 1/2 hour to 45 minutes or until chicken is tender and nicely browned.

Submitted by: Stephanie Ventura