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posted: 2/21/2012 1:00 PM

Roasted Chicken and Vegetables

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  • 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)

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