Rosemary Roasted Chicken With Vegetables

• 1 (3 lb) whole chickens
• salt & freshly ground black pepper
• 1 teaspoon rosemary, crushed
• 2 tablespoons butter or 2 tablespoons margarine, softened
• 4 medium potatoes, peeled and cut into 2 inch cubes
• 4 small onions, peeled and quartered
• 4 carrots, peeled and cut into 1 inch pieces
• 1 cup dry white wine

1. Preheat oven to 375F.
2. Season chicken inside and out with salt and pepper.
3. Place1/2 tsp rosemary in the cavity.
4. Tie legs together and rub butter over skin.
5. Place in a large baking dish or roasting pan.
6. Roast chicken for 15 minutes.
7. Arrange carrots, potatoes and onions around chicken.
8. Sprinkle remaining rosemary over chicken and vegetables.
9. Pour wine over all and bake 1 hour and 15 minutes with pan drippings.
10. Add water as needed if wine evaporates.

whole chickens, salt, rosemary, butter, potatoes, onions, carrots, white wine

Taken from www.food.com/recipe/rosemary-roasted-chicken-with-vegetables-51825 (may not work)