Roasted Chicken With Vegetables

• nonstick cooking spray
• 1 (3 -3 1/2 lb) fresh whole chickens
• 3 tablespoons light olive oil
• 1 teaspoon salt
• 12 teaspoon garlic powder
• 1 teaspoon dried basil leaves
• 6 -8 small red potatoes, cut into 1-inch chunks
• 4 celery ribs, cut into 1-inch diagonal slices
• 3 medium carrots, sliced into 1/4-inch rounds
• 1 medium red onion, cut into 1/2-inch wedges

1. Heat oven to 375 degrees F; Coat 9-inch baking dish wit nonstick cooking spray.
2. Rinse and dry chicken; place breast side up in dish.
3. Whisk olive oil, salt, pepper, garlic and basil in small bowl.
4. Brush chicken with half the mixture.
5. Roast 30 minutes.
6. Coat 13x9 inch baking dish with no-stick cooking spray.
7. Add vegetables, brush with remaining olive oil mixture and cover with foil.
8. Remove chicken from oven; raise temperature to 450 degrees F.
9. Baste chicken with remaining juices in baking dish.
10. Roast both chicken and vegetables for 20 minutes.
11. Remove foil from vegetables and roast with chicken for additional 10 minutes or unitl both are tender.
12. Allow to rest for 10 minutes before carving.

nonstick cooking spray, whole chickens, light olive oil, salt, garlic, basil, red potatoes, celery, carrots, red onion

Taken from www.food.com/recipe/roasted-chicken-with-vegetables-403965 (may not work)