Ingredients

• 1 roasting chicken, washed and dried inside and out
• salt, pepper
• 1 lemon thinly sliced
• 1 onion cut in quarters
• 2 Tbsp butter olive oil
• 3 cloves garlic finely chopped
• 4 potatoes cut in chunks
• 3-4 parsnips cut into chunks
• ½ turnip cut into chunks
• 3-4 ribs of celery
• 3-4 large carrots cut into chunks (or one bag of small carrots)
• 1 large sweet potato cut into chunks
• 2 Tbsp lemon oil
• ¼ c honey garlic balsamic vinegar

Instructions

1. Preheat oven to 350 F
2. Salt and pepper the inside cavity of the chicken. Finely chop ¼ of the onion. Mix the onion and lemon slices. Use them to fill the cavity of the chicken. Rub the outside of the chicken with butter oil and sprinkle the skin with salt and pepper.
3. Mix the chopped vegetables including the ¾ of onion with chopped garlic, salt and pepper. Drizzle with lemon oil and mix the vegetables until they are well coated.
4. Cover the bottom of a roasting pan with parchment paper. Place the chicken on a rack in the bottom of the roasting pan. Roast for 15 minutes.
5. Remove from oven. Remove the chicken from the pan. Cover the bottom of the pan with vegetable mixture. Arrange the chicken on top of the vegetables and return to the oven for an additional 1 ¼ hour or until the chicken skin is browned and crisp. Remove the chicken from the oven and let sit for 10 minutes. You may wish to return the vegetables to the oven during this time. Carve the chicken onto a serving platter and scoop the vegetables into a serving bowl. Sprinkle the vegetables with honey ginger balsamic vinegar. Add more vinegar to taste.