Roasted Chicken With Garden Vegetables

• 4 -5 lbs whole roasting chickens
• 1/4 cup butter or 1/4 cup margarine, softened
• 2 teaspoons rosemary, crushed
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped
• 2 teaspoons fresh garlic, minced
• 6 red potatoes, cut in half
• 6 carrots, cut in half crosswise
• 2 medium onions, cut in quarters

1. heat oven to 350*F.
2. secure wings to body of chicken.
3. in small bowl stir together butter, rosemary, salt, pepper and garlic.
4. rub chicken with 1/2 of butter mixture.
5. place on rack in roasting pan.
6. place potatoes, carrots and onions on bottom of pan around chicken.
7. dollop remaining butter mixture evenly over vegetables.
8. bake basting chicken and vegetables often.
9. bake 2 to 2 1/2 hours or until fork tender.
10. sprinkle with parsley.

roasting chickens, butter, rosemary, salt, black pepper, fresh parsley, fresh garlic, red potatoes, carrots, onions

Taken from www.food.com/recipe/roasted-chicken-with-garden-vegetables-389166 (may not work)