3 or 4 lb. whole fryer
1 clove garlic, peeled
1 tsp. rosemary
1/3 c. olive oil
4 potatoes, lengthwise quartered
4 carrots, sliced
4 med. onions, halved

Salt and pepper inside of chicken. Put garlic and pinch of rosemary inside. Rub outside with 1 teaspoon oil. Toss vegetables with remaining oil and arrange around chicken. Sprinkle with salt and pepper and remaining rosemary. Roast 1 hour at 325 degrees. Baste often.