Breaking News Bar
posted: 2/21/2012 1:00 PM

Roasted Chicken and Vegetables

hello
Success - Article sent! close
  • A Dutch oven is the perfect vessel for cooking roasted chicken and vagetables.

       A Dutch oven is the perfect vessel for cooking roasted chicken and vagetables.
    Bob Chwedyk | Staff Photographer

 

1 whole chicken (3 pounds)

2 medium onions, roughly chopped, separated

10 large carrots, peeled and cut into 2-inch lengths, divided

8 sprigs fresh rosemary, divided

Vegetable oil

Kosher salt and pepper

12-15 B size (1- to 2-inch diameter) potatoes, cleaned and dried

1 pound mushrooms, cleaned (optional)

Order Reprint Print Article
 
Interested in reusing this article?
Custom reprints are a powerful and strategic way to share your article with customers, employees and prospects.
The YGS Group provides digital and printed reprint services for Daily Herald. Complete the form to the right and a reprint consultant will contact you to discuss how you can reuse this article.
Need more information about reprints? Visit our Reprints Section for more details.

Contact information ( * required )

Success - request sent close
Share this page
Comments ()
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked. If a comment violates these standards or our terms of service, click the X in the upper right corner of the comment box. To find our more, read our FAQ.