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Baked Chicken Dinner

1 whole chicken, 4 lbs, washed and patted dry
2 cloves garlic
Fresh herbs: tarragon, rosemary or thyme
6 tablespoons butter
1 onion, peeled and halved
3 parsnips, peeled and chopped into 3 inch pieces
3 carrots, peeled and chopped into 3 inch pieces
3 potatoes, quartered
2 tablespoons olive oil
Splash white wine
1 cup chicken stock
Chopped fresh herbs


Preheat oven to 425 degrees. Remove giblet bag from chicken's cavity. Season cavity well with salt and pepper. Chop up garlic with salt and herbs. Mash garlic mixture with butter. Slide butter mixture under breast skin of chicken and next to legs. Stuff cavity with onion and whole herbs. Place chicken into roasting pan. Roast for 30 minutes at 425 and then reduce heat to 375. In a large bowl, toss vegetables with olive oil and add to roasting pan. Roast chicken for another 40 minutes. Occasionally baste chicken with pan juices. To check chicken for doneness, prick leg with knife and press to see juices. If the juices run clear, then the chicken is done. Remove from oven and let sit for 15 minutes. Remove roasted vegetables to a side dish and keep warm in oven. Place roasting pan on stove burner over medium heat. Add wine and chicken stock. Stir and rub bottom of pan to scrape up brown bits. Bring to a simmer and season with salt and pepper. Serve hot

Source: www.foodnetwork.com