Whole Roasted Chicken with Vegetables
Serves 4 to 6

1 whole roasting chicken
3 Tbsp (45 ml) vegetable oil
3 Tbsp (45 ml) VE Lemon Dilly Dip Mix
2 tsp (10 ml) VE Poultry Seasoning
VE Sea Salt & Lemon Pepper to taste
4 large carrots, peeled and roughly chopped
4 large potatoes, peeled and roughly chopped

1. Preheat oven to 375° F (190° C).2. Rinse chicken, inside and out, in cold running water and pat dry with paper towel. Whisk together vegetable oil, VE Lemon Dilly Dip Mix and VE Poultry Seasoning.3. Rub approximately ¾ of the seasoned oil over chicken. Season chicken inside and out with VE Sea Salt and VE Lemon Pepper. Place chicken in large roasting pan and roast for approximately 45 minutes.4. Remove from oven and place chopped carrots and potatoes around chicken. Drizzle vegetables with remaining prepared oil and season with VE Sea Salt and VE Lemon Pepper. 5. Return chicken and vegetables to oven and continue roasting until chicken is fully cooked and vegetables are fork tender.
Tip Try with your choice of seasonal vegetables.

Per serving: Calories 900, Fat 46 g (Saturated 11 g, Trans 0 g), Cholesterol 175 mg, Sodium 290 mg, Carbohydrate 72 g (Fibre 9 g, Sugars 7 g), Protein 52 g.