INGREDIENTS

* 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

DIRECTIONS

1. Preheat oven to 325 degrees F (165 degrees C).
2. 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.
3. Roast at 325 degrees F (165 degrees C), basting occasionally, for 2 hours or until chicken is golden brown and tender and juices run clear.