1 (3 1/2 to 3 lb.) roasting chicken, trussed
1 tbsp. butter
2 tbsp. vegetable oil
Salt and pepper
1 lb. potatoes
1/4 lb. bacon, diced
20 baby onions, peeled
1/2 lb. sm. mushrooms

Preheat oven to 400 degrees F. Rub chicken with butter. Pour oil into a roasting pan. Place chicken on one thigh in pan. Sprinkle with salt and pepper. Roast chicken on one side 15 minutes, basting often.

Cut potatoes in quarters and trim to uniform oval shapes with a small knife. Arrange round chicken and sprinkle with salt and pepper. Turn chicken to other side. Roast 15 minutes, basting chicken and potatoes often.

While chicken roasts, cook bacon in a heavy skillet until browned. Remove and reserve. Brown onions on all sides in same skillet, shaking skillet to turn onions over. Remove and reserve. Quickly brown mushrooms in skillet. Add bacon, onions and mushrooms to roasting pan after chicken has roasted a total of 30 minutes.

Place chicken on its back and roast 10 to 20 minutes longer; skin should be crisp and browned and the juice clear. Transfer chicken to a carving board. Taste vegetables for seasoning. Discard trussing strings and place chicken on a platter. Spoon vegetables and bacon around chicken. Makes 4 servings.