Roasted Chicken

1 5-pound        Chicken, whole

2 Tbsp             Light olive oil

1 Tbsp              Kosher salt

1 Tbsp              Black pepper

1 Tbsp             Poultry Seasoning

1 /2                  Onion, small, rough chop

1 /2                  Carrot, peeled and rough chopped

1 stalk              Celery, rough chop

Preheat oven to 320 degrees.

Thoroughly rinse and drain the chicken. Pat dry with paper towels. Rub the entire surface with olive oil. Season inside cavity and skin with the salt, pepper and poultry seasoning. Stuff vegetables into the cavity of the chicken. Truss chicken. Place in Pyrex baking dish, breast side up.

Bake one hour and 20 minutes. Remove from oven and allow chicken to rest for 20 minutes before carving.

Yield: 4-6 servings