Baked Roasted Chicken

Ingredients: 1/2 cup butter 2 Tablespoons dried rosemary, crushed 2 Tablespoons minced fresh parsley 3 garlic cloves, minced 1 teaspoon salt 1/2 teaspoon pepper 1 whole roasting chicken (5 to 7 pounds) 8 small red potatoes, halved 6 medium carrots, cut into 2 inch pieces and halved lengthwise 2 medium onions, quartered Directions: 1. In a small saucepan, melt butter. Add rosemary, parsley, garlic, salt and pepper. 2. Place chicken with breast side up on a rack in a roasting pan, tie drumsticks together with cooking twine. 3. Spoon half of the butter mixture over chicken. 4. Arrange vegetables around chicken, drizzle remaining butter mixture over vegetables. 5. Cover and bake at 350 degrees F for 1 1/4 hours, basting every 30 minutes. 6. Uncover, bake one hour longer or until a meat thermometer reads 180 degrees, basting occasionally. 7. Cover and let stand 10 minutes before carving.