Roasted Chicken with Dill, Vinegar and Pearl Onions

For the veggies:🍃Half a bag baby carrots, whole

🍃4 cloves, chopped

🍃12 baby red potatoes, washed and halved (unpeeled)

🍃1 bag pearl onions OR 1 large onion sliced

🍃1 teaspoon olive oil

🍃5 sprigs dill, left whole

🍃Salt and Pepper to taste
Mix all these ingredients in a bowl and spread on the bottom of your baking pan
For the Chicken:

Sprinkle the cavity of the chicken with salt and pepper and stuff with:

🐣Half a lemon

🐣Half an onion

🐣4 cloves garlic, whole

🐣4 sprigs dill, whole

Place the chicken on top of the vegetables in your baking pan and into the cavity pour
🐣1/4 cup red wine vinegar (this may sound like a lot but it spills over into the vegetables and taste divine!
Rub some olive oil to the surface of the chicken and sprinkle with salt and pepper as well.

Roast covered at 350 for 1.5 hours then raise the temperature to 375 and roast about another 30 minutes uncovered – constantly mixing the vegetables and basting the chicken

ENJOY