Sunday Dinner roast chicken

* Carrots, raw, 3 large (7-1/4" to 8-1/2" long) (remove)
* Onions, raw, 2 medium (2-1/2" dia) (remove)
* *Potato, raw, 2 large (3" to 4-1/4" dia.) (remove)
* Celery, raw, 3 stalk, medium (7-1/2" - 8" long) (remove)
* *Lemon Juice, 1 lemon yields (remove)
* *kosher salt, 5 tsp (remove)
* Pepper, black, 1 tsp (remove)
* Garlic, 3 tsp (remove)
* Rosemary, 1 tbsp (remove)
* Olive Oil, 2 tbsp (remove)
* Margarine butter blend, 60% corn oil margarine and 40% butter, 2 tbsp (remove)
* Roasting Chicken, 1 chicken, bone and skin removed (remove)
* Chicken Broth, 1 cup (8 fl oz) (remove)
* White Wine, 8 fl oz (remove)

Put peeled carrots, onions, celery, and potato in the bottom of a 9x13 pan. season the chicken inside and out with salt and pepper. Squeeze the lemon halves over the chicken and put them in the cavity along with 2 bay leaves. Combine butter substitute, oil, rosemary, and garlic and rub over the chicken inside and out. Roast in a 350 degree oven for about 1 1/2-1 3/4 hrs until done. Pour off excess fat ad return to heat. Whisk in chicken stock and wine. Bring to a boil, reduce to a simmer and reduce by half. serve with chicken.

Serving Size: 5 servings

Number of Servings: 5

Recipe submitted by SparkPeople user SUEINWISCO.