1 whole chicken 3 to 4 lbs.
1 tsp. salt
1/4 tsp. pepper
2 tbsp. butter, softened
1 tsp. rosemary, dried or fresh
4 potatoes, scrubbed and quartered
2 lg. onions, peeled and cut in large chunks
10 to 12 mushrooms, wiped clean and cut in half
1/2 c. water or chicken stock

Preheat oven to 375 degrees. Sprinkle chicken inside and out with salt and pepper. Rub butter over skin; sprinkle with rosemary. Place chicken in large roasting pan. Roast for 15 minutes, then add vegetables.

Add water or chicken stock to pan. Roast chicken for an additional hour, basting with pan juices. Add water as needed. Slice chicken; serve with vegetables and pan gravy.