Roast Chicken With Herbs And Root Vegetables

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   ["Heat oven to 350 degrees.", "Wash and dry chicken.", "Wash and slice carrots, celery and potatoes into 1/2"" pieces", "Toss with olive oil, salt and pepper and 2 of the 3 sprigs of each fresh herb.", "Put entire mixture into the bottom of the roasting pan.", "Put the roasting rack directly on vegetables.", "Stuff chicken with remaining herbs and lemon.", "Coat chicken with olive oil, salt, pepper and paprika.", "Place on roasting rack and in oven for 1 hour or until juices run clear.", "Take Chicken out to rest and check to see if potatoes are done (sometimes the ones directly under the chick require more time).", "Carve chicken and serve with a helping of roasted vegetables and potatoes."]

* Per serving · 4 servings · Values may vary.

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