Ingredients
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1 (3 lb) chicken, washed and patted dry
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10 white pearl onions, peeled
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10 garlic cloves, peeled
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6 medium shallots, peeled
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2 medium carrots, peeled, cut in 1 inch chunks
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3 medium potatoes, scrubbed and cut in 1/2 inch slices
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1 small rutabaga, peeled and cut in 1 inch cubes
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1/4 cup olive oil
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1/2 cup chicken broth
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4 fresh rosemary sprigs
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1/2 teaspoon italian seasoning
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seasoning salt
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lemon pepper
Instructions
- Preheat oven to 450 degrees.
- Place washed chicken in a large baking dish.
- Toss veggies in olive oil and then place around chicken.
- Pour the chicken broth over veggies and chicken, sprinkle with the Italian seasoning.
- Add seasoned salt and lemon pepper to taste.
- Lay rosemary sprigs over all.
- Bake in preheated oven for 1-1/2 to 2 hours, basting frequently.
- Remove the rosemary sprigs before serving.