Ingredients:
One Whole Free Range Chicken 4 Lbs.
Two Lemons
2-3 Carrots
2-3 Red Potatos
Green beans and/or a variety of any other veggies in season
Olive Oil
Ground Mustard Seed
Thyme Sea Salt
Ground Pepper
parsley
Directions:
If the bird you bought contains the gizzards, remove them.
Pre-Heat oven to 350 degrees.
In a baking dish, place along the bottom the diced vegetables and put the chicken on top of the veggies. This will lift the chicken from the bottom of the pan and allow the skin to crisp on the bottom.
Gently lift the skin of the bird and rub in the seasonings and then sprinkle seasoning into the cavity of the bird.
Slice the lemons in half and squeeze some of the juice out of them. Put the remaining peals inside the cavity of the bird (make sure they have some juice left in them).
Take the juice and mix with some olive oil and baste the bird with the mixture. Drizzle some olive oil onto the veggies and then sprinkle both the bird and veggies with the salt and pepper (doing this last will prevent the oil from running it off the bird).
Place on the center rack and cook for an hour and a half, checking on the bird every 20 minutes to baste and to check for doneness.
Bird is done when a knife is placed into the meaty part of the thigh and the juices run clear. Or use a thermometer in the same spot. Look up the temp requirements for chicken ... I think it is 160 degrees.
Sprinkle with parsley and serve
