Roasted Chicken with Vegetables

Ingredients:

1 whole fryer
8 baby carrots
1 small onion (cut in wedges)
2-3 small potatoes (cut in wedges)
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon garlic powder
1 tablespoon minced garlic
1/2 cup of melted butter/margarine
1 pinch of parsley
Reynolds wrap foil
sprinkle of Parmesan cheese (optional)
Directions:

1. Split the whole fryer in half and remove any unnecessary fat. Wash thoroughly and dry with paper towels. Lightly sprinkle with salt and black pepper on both sides (optional).

2. In a small bowl, mix melted butter/margarine and add black pepper, salt, garlic powder, and minced garlic. Mix until all ingredients are incorporated together well.

3. Tear two identical pieces of foil, turning one piece vertically and one horizontally-- horizontal piece should be on top. Place split chicken on the horizontal foil piece. Create a well like object with the foil so that juices from the chicken will remain inside as it cooks. Pour the butter mix over the chicken and loosely wrap the foil around it, sealing any open spaces.

4. Bake chicken for 45 minutes and remove from the oven and place the carrots, wedged shaped onions and potatoes around the chicken, and continue to bake for another 20 minutes. Serve with your favorite side dishes.

*Yields 2-4 servings