360 degree Roast Chicken with a Tumble of Roasted Vegetables

This is a quick easy weeknight or weekend dinner. The 360 degrees relates to rotating the bird while cooking; not to cooking temperature. This Rustic recipe and method yields a very moist chicken, albeit not the prettiest bird.

Chicken
Salt
Pepper
Sage (optional)
Thyme (optional)
Vegetables-Any Combination of Onion, leek, potatoes, sweet potatoes, carrots, celery, turnips, parsnips, etc
Rosemary (optional;)

Preheat oven to 375 degrees.

Peel and prepare vegetables, placing in a large bowl. Add salt and pepper to taste.
Crush a tablespoonful of rosemary between hands and add.
Pour about 4 tablespoonfuls of Olive oil over vegetables and mix well.
Tumble out the vegetables on a large baking sheet and set aside.

Prepare chicken by removing giblets and washing well with cold water; Pat dry with paper towels.
Mix together 2 teaspoonfuls each of salt, pepper and sage or thyme. Sprinkle half of the mixture inside cavity.
Tuck the wings of the bird under the thighs to prevent burning.
Coat the outside of the bird with butter or vegetable oil and sprinkle with the rest of the salt and pepper mixture.

Place the Chicken on it's side on top of the vegetables and place in preheated oven for 15 mins.
Turn the chicken to the other side and cook an additional 15 mins.
Turn chicken breast side up and continue cooking until thermometer inserted into thickest part of thigh registers 180 degrees or until juices run clear.
Plan for about 20-25 mins per pound.

Remove chicken from oven and let rest for about 15 mins.  Stir vegetables and continue cooking vegetables during this time, if needed.

Spread the roasted vegetables on a serving platter.  Rip the chicken apart with hands and place over vegetables.
Serve family style and enjoy.