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Foil Roasted Chicken With Vegetables

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: FOIL ROASTED CHICKEN WITH VEGETABLES
 Categories: Poultry, Main dish
      Yield: 4 Servings
 
  3 1/2 lb FRYER CHICKEN
      1 ts SALT AND PEPPER
      1 lb ZUCCHINI, SLICED 1/2" THICK
      4 ea CARROTS, HALVED LENGTHWISE
      2 ea POTATOES, HALVED
      1 ts CHOPPED PARSELY
 
  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 SALR 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 PARSELY.
 
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