3-4cupsof root or other sturdy vegetablescut into 2 inch pieces
Instructions
Preheat the oven to 425°F. Do not rinse your chicken, but dry any moisture on the outside with paper towels. Double check that the giblets have been removed from the cavity.
Salt the chicken generously--this contributes to both flavor and crispness. Season to taste with pepper.
Prepare your vegetables if using. Wash, peel as needed and cut into 2 inch pieces. Set in bottom of roasting pan.
Set the chicken in the roasting pan, on top of the vegetables. Tie the ends of the drumsticks together with kitchen twine and tuck the wing tips underneath the bird. (This is optional if you don't have kitchen twine.)
Place in preheated oven. Roast it until it reaches a minimum 165F in both thigh and breast, about 1 hour. This will vary with the size of the chicken so don't rely on time.
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.