Roasted Vegetable Chicken

Ingredients

• 4  carrots cut into 2 inch pieces
• 4 stalks celery chopped
• 6  onions whole
• 6  potatoes peeled
• 8 servings salt and pepper to taste
• 1 cup water 
• 4 pound meat from a rotisserie chicken whole

Equipment

• oven
• roasting pan

Directions

1. Preheat oven to 325 degrees F (165 degrees C).
2. Season chicken with salt and pepper to taste; place in a large roasting pan. Arrange vegetables around chicken, add water to the bottom of the pan, and cover pan tightly.
3. Roast at 325 degrees F (165 degrees C), basting occasionally, for 2 hours or until chicken is golden brown and tender and juices run clear.