Balsamic Roast Chicken And Vegetables

This is an easy one-dish dinner that even your teenager or husband could get on the table! it is true comfort food and nice during the colder months.

Preheat oven to 375 degrees.

Spray a large nonstick roasting pan with non-stick cooking spray.

Cut 4 of the onions into quarters.

In a medium bowl , toss the onion quarters , carrots and potatoes with 1 / 2 cup of the salad dressing and place in roasting pan.

Slice the remaining onion and place the slices inside the chicken with the 6 sprigs of parsley.

Place the chicken , breast side up , on top of the vegetables in the roasting pan.

Brush the chicken with 1 t.

Of the salad dressing and sprinkle it with salt and black pepper.

Bake the chicken in the preheated oven for about 1-1 / 2 hours , or until an instant-read meat thermometer registers 180 degrees.

While the chicken is cooking , brush it with the remaining salad dressing and pan drippings every 30 minutes.

Remove the onion and parsley from inside the chicken and discard.

To serve , carve the chicken and sprinkle the vegetables with salt , black pepper , and the chopped parsley.

onions, baby carrots, red potatoes, salad dressing, salt and black pepper, fresh parsley, roasting chickens