Categories: Poultry

Ingredients

• 1 chicken, 4 1/2 to 5 lbs.
• 4 T. butter, melted
• 1 T. dried rosemary
• 2 tsp. salt
• 1 tsp. pepper
• 1 whole lemon, 2 holes poked through rind
• 1 lb. baby potatoes
• 12 baby carrots, lightly peeled or scrubbed
• 4 parsnips, peeled and halved lengthwise
• 1 cup chicken broth

Directions

1. eheat oven to 450. Remove giblets and nect. Rinse chicken, drain, and pat dry with paper towels. In a large bowl, combine butter, rosemary, salt and pepper. toss well.

2. Place lemon inside the cavity of the bird. Tie legs together.

3. Put potatoes, carrots, and parsnips on bottom of a roasting pan. Rub butter mixture on chicken; place bird on top of vegetables. Add broth to pan.

4. ver with foil; roast 20 minutes. Remove foil and baste with broth. cooking 80 minutes more. Chicken is done when a meat thermometer inserted in the thigh ead 175 to 180.

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