Roast Chicken & Vegetables; letters to Santa

Roast Chicken & Vegetables Total time: 1 hour 40 minutes Ingredients: 1 whole roasting chicken 1 lemon, poked 20 times (or so) with a toothpick 2 medium potatoes, cut into wedges 3 carrots, halved then quartered into sticks 2 ribs celery, cut into 3rds 3 shallots, peeled, cut in half the long way 1 red onion, cut into wedges 1 tbs olive oil 1 tsp paprika 1/4 tsp salt Instructions: Clean the chicken. Put the lemon inside the chicken. With kitchen string (or whatever) tie the legs together. Twist the wing tips around so they are tucked under the back, supporting the chicken.  (If you don’t do these last two it won’t affect the recipe – only the appearance.) Do not salt, butter, oil or anything else. Put breast side down in a roasting pan and roast at 350F for 30 minutes. Toss the vegetables with the oil, paprika and salt. Remove the chicken from oven, and put chicken on a plate Arrange vegetables in pan. Turn the chicken over (so it’s breast side up), put on top of vegetables and roast for 30 minutes. Turn the oven to 400F and roast for 25 more minutes.  Skin should be golden brown and puffy. Remove, let rest for 10 minutes. Stir vegetables.Turn the oven off and put the vegetables back in the oven while chicken rests. Carve chicken and serve with vegetables and pan juices.