Roasted Chicken And Vegetables
|Broiler fryer||3 1⁄2 Pound|
|Cooking apple||1 Medium|
|Water||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon|
|Chopped parsley||2 Tablespoon|
|Prepared mustard||1 Tablespoon|
|Bouillon granules||1 Teaspoon|
|Ground ginger||1 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Sweet potatoes||2 Medium|
Remove giblets and neck from chicken, and reserve for other uses.
Trim excess fot from chicken.
Place apple wedges in cavity of chicken.
Close cavity with skewers, and truss.
Lift wingtips up and over back, rucking under bird securely.
Place chicken, breast side up, on a rack in a roasting pan; set aside.
Combine water, lemon juice, parsley, mustard, bouillon granules, ginger, cinnamon, and pepper; brush over entire surface of chicken.
Arrange sweet potatoes and onions around chicken.
Cover and bake for 1 1/2 hours or until drumsticks move up and down easily and juices run clear.
Discard apple wedges.
Remove chicken and vegetables to a serving platter; serve immediately.