ngredients
1 whole chicken, 6 to 8 pounds
1 lemon
2 tablespoons chopped, fresh rosemary, or 1/2 teaspoon dried
2 cloves garlic, crushed
freshly ground black pepper
12 small red Bliss potatoes, halved
16 baby carrots, washed and halved
1 pound snap peas
1 1/2 tablespoons olive oil

Cooking Instructions
1. Preheat the oven to 400°F.
2. Rinse the chicken with cold water and pat dry it dry with paper
towels.
3. Grate the zest of the lemon and mix it with 1 1/2 tablespoons of
the rosemary and garlic. Sprinkle the mixture evenly in the cavity of
the chicken. Cut the lemon in half, squeeze 2 tablespoons of the lemon
juice on the outside of the bird and put the lemon halves inside the
bird.
4. Place the chicken on a rack in a roasting pan. Sprinkle it with
salt and pepper.
5. Place the chicken in the oven. After 15 minutes turn the heat down
to 350°F and continue roasting the chicken.
6. When the chicken has been in the oven for a total of 45 minutes,
combine the potatoes, carrots and peas together in a bowl. Add the
remaining rosemary and the olive oil and toss to combine. Put just the
potatoes on a baking sheet and place it on the rack below the chicken.
7. After the potatoes have roasted for 15 minutes, add the remaining
vegetables to the potatoes. Continue to roast the chicken and the
vegetables in separate pans until the chicken juices run clear when
the thigh is pierced with a knife and the vegetables are tender, about
30 minutes more.
8. Transfer the chicken to a serving platter and let it rest for about
10 minutes. Remove and discard the skin. Carve the chicken and serve
it with the vegetables.