Roast Chicken With Vegetables - cooking recipe

Ingredients

1 (3 to 3 1/2 lb.) frying chicken
salt and pepper
4 to 6 small thin sliced potatoes, scrubbed
4 sliced carrots
2 Tbsp. honey

Preparation

Wash chicken and pat dry. Cut along one side of breast or backbone to butterfly.
Set chicken, cut side up, in a 9-inch square pan. Bake at 400\u00b0 for 10 minutes. Lift chicken out of pan. Arrange potatoes and carrots in pan.
Set chicken, cut side down, on top of vegetables. Sprinkle with salt and pepper.
Add 1/4 cup water.
Bake at 400\u00b0 for about 1 hour or until chicken is done. Keep checking on vegetables.
About 20 minutes before it is done, dribble with honey.
Can be done without the vegetables.