Baked Chicken with Roasted Vegetables


1 whole Chicken (local)

1 head garlic, cloves peeled and left whole (local)

1 whole carrot, chopped (local)

2 stalks celery, chopped

1 medium onion, chopped (local)

1 tablespoon rosemary, fresh, chopped

1 medium red potato, chopped (local)

1 medium parsnip, peeled and chopped in 1 inch slice (local)

1/2 cup olive oil

1 teaspoon salt

1 teaspoon pepper


Preheat oven to 425 degrees.

Toss garlic, carrots, celery, onion, rosemary, potato, and parsnip in olive oil and salt and pepper; set aside. Pour 1 teaspoon olive oil in your hand and rub into the skin of the chicken; salt and pepper. Place chicken in baking pan large enough to accommodate the vegetables as well.

Arrange vegetables around base of chicken and cook for 15 minutes at 450 degrees. Reduce heat to 350 and cook another 45 minutes or until the juice runs clear when a knife is inserted under the leg. Remove from oven and allow to sit for 5-10 minutes.

To make gravy, remove chicken and vegetables to serving platter. Place pan on stove top and bring to medium boil. Meanwhile, mix 2 tablespoons flour with 1 cup cold water until completely blended. Add flour water to juices in pan and heat on medium low heat until gravy forms.

Serve immediately.