Title: Foil Roasted Chicken with Vegetables
Categories: Poultry Main
Yield: 4 Servings
| 3 1/2 | lb | FRYER CHICKEN |
| 1 | ts | SALT AND PEPPER |
| 1 | lb | ZUCCHINI, SLICED 1/2" THICK |
| 4 | | CARROTS, HALVED LENGTHWISE |
| 2 | | POTATOES, HALVED |
| 1 | ts | CHOPPED PARSELY |
RINSE CHICKEN IN WATER AND PAT DRY. SPRINKLE CAVITY WITH SALT AND PEPPER.
HOOK WING TIPS BEHIND BACK TO HOLD TO HOLD NECK SKIN. TIE LEGS TOGETHER.
PLACE CHICKEN ON LARGE RECTANGLE OF HEAVY ALUMINUM FOIL. ARRANGE VEGETABLES
AROUND CHICKEN AND SPRINKLE WITH SALR AND PEPPER TO TASTE. FOLD FOIL OVER
AND PINCH ENDS SHUT TO SEAL. BAKE AT 375 DEGREES FOR 1 HOUR. OPEN FOIL AND
FOLD BACK. BAKE 20 MINUTES LONGER. SPRINKLE WITH PARSELY.