Oven Roasted Chicken with Rosemary Vegetables

Instructions

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1. - Preheat oven to 450°F.
2. - Mince 1 sprig rosemary to total 2 teaspoons. Cut 1/2 red onion into 1/2 in. thick slices. In large bowl, combine potatoes, carrots, red onion, minced rosemary, garlic, 1 teaspoon salt, 1/2 teaspoon pepper and 2 tablespoons oil; toss to coat. Place vegetables in medium roasting pan. Squeeze 1 lemon half over vegetables.
3. - Rub chicken with remaining 1 tablespoon olive oil. Season inside and outside of chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Place remaining 1/2 red onion, 1/2 lemon and 2 sprigs rosemary inside chicken cavity. Tuck wings under chicken and tie legs together with kitchen twine. Place on top of vegetables, breast side up.
4. - Bake 20 minutes, then reduce oven temperature to 425°F. Bake 45-55 minutes longer or until instant thermometer inserted into the thickest part of the thigh reads 165°F. Remove to cooling grid; cover with aluminum foil 5-10 minutes. Serve warm.