Roasted Vegetable Chicken

1 (4 pound) whole chicken

salt and pepper to taste

6 whole onions

4 carrots, cut into 2 inch pieces

4 stalks celery, chopped

6 potatoes, peeled

1 cup water

Preheat oven to 325 degrees F (165 degrees C).

Season chicken with salt and pepper to taste; place in a large roasting pan. Arrange vegetables around chicken, add water to the bottom of the pan, and cover pan tightly with aluminum foil.

Roast at in preheated oven, basting occasionally, for 2 hours, removing the foil for the last half hour or so of cooking. Roast until chicken is golden brown and a thermometer inserted into the thigh reaches 165 degrees F (74 C). Let chicken rest 10 minutes before carving.