Foil Roasted Chicken With Vegetables

Recipe Ingredients

3 1/2 lbs	1589g / 56oz	Fryer chicken
1 teaspoon	5ml	Salt and pepper
1 lb	454g / 16oz	Zucchini - sliced 1/2" thick
4		Carrots - halved lengthwise
2		Potatoes - halved
1 teaspoon	5ml	Chopped parsley

Recipe Instructions

Rinse chicken in water and pat dry. Sprinkle cavity with salt and pepper. Hook wing tips behind back to hold to hold neck skin. Tie legs together. Place chicken on large rectangle of heavy aluminum foil.

Arrange vegetables around chicken and sprinkle with salt and pepper to taste. Fold foil over and pinch ends shut to seal. Bake at 375 degrees for 1 hour. Open foil and fold back. Bake 20 minutes longer. Sprinkle with parsley.

Source:
COOKING MONDAY TO FRIDAY SHOW #MF6676

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