Roasted Chicken with Dill, Vinegar and Pearl Onions

For the veggies:πŸƒHalf a bag baby carrots, whole

πŸƒ4 cloves, chopped

πŸƒ12 baby red potatoes, washed and halved (unpeeled)

πŸƒ1 bag pearl onions OR 1 large onion sliced

πŸƒ1 teaspoon olive oil

πŸƒ5 sprigs dill, left whole

πŸƒSalt 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


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