Sunday Night Chicken

One 3 to 4 pound chicken, patted dry

1 orange halved

1 lemon quartered

5 to 6 cloves of peeled garlic

Fresh rosemary

Fresh thyme

1 Vidalia or sweet onion, quartered

2 shallots, peeled and halved

2 whole carrots cut into 2 inch segments or a half a bag of baby carrots

10 to 12 small baby potatoes, halved

10 to 12 baby Bella mushrooms, halved

6 to 8 shiitake mushrooms, stemmed and thickly sliced

Olive oil

Salt and pepper

Preheat oven to 400 degrees

Squeeze the orange over the outside and inside the chicken, rub salt and pepper all over the bird, including the cavity, stuff the cavity with the rosemary, thyme, garlic, and quartered lemons.

Place in a roasting pan, surround the bird with all the vegetables, drizzle olive oil over the vegetables, and the skin of the bird, salt and pepper the vegetables and toss to make sure the oil costs them.

Place in the 400 oven. After 10 minutes, turn down the oven to 350 degrees and roast for another hour to hour and 15 minutes. 20 minutes per pound. Baste the chicken and the vegetables at least two times while roasting.