Roast Chicken with Root Vegetables

Preheat oven to 450 degrees F.

Remove fat from the tail, remove neck, giblets and livers from cavity. Reserve for giblet gravy or other use.

Season cavity and skin with salt, pepper and half of the chopped rosemary. Place chicken in a roasting dish or a oval baking dish, breat side up. Place in oven and roast 10 minutes. After the first 10 minutes, loosen the chicken with a spatula to keep skin from sticking. Add vegetables and coat with any fat that has come from the chicken in the dish. Sprinkle remaining rosemary and salt and pepper over the vegetables. Continue to roast, moving the vegetables around every 15 minutes, for about 50-60 minutes or vegetables are cooked through and the juices from the chicken run clear. If the dish gets dry while cooking add a little chicken stock, white wine or water.

Remove chicken and root vegetables to a platter, adjust seasonings and serve.