1 tbsp chopped fresh sage
2 cloves garlic, minced
1 tsp salt
1 tsp ground black pepper
1 7-8 pound whole roasting chicken
1 Braeburn apple, cored and cut into 4 wedges
1 medium size yellow onion cut into 8 wedges and divided
1 24 ounce bag small red potatoes
2 1/2 cups cubed parsnips or baby carrots

Another Paula Deen recipe! This is the second roasted chicken recipe I have tried of hers and I have to say that they have produced the most tender, juicy and flavorful roast birds you will ever eat. They are easy to prepare with simple yet flavorful ingredients. I love using fresh herbs and I really like it when you can see, smell and taste them in your cooking. This chicken was so juicy and tender and had a wonderful flavor. The vegetables were tender and had flavor as well. This one recipe has every thing you need to make a meal in one pan, you could just add a salad and bread and you would be done. I paired it with the red pepper and squash casserole. The next time you need an impressive dinner but don't have a lot of time to slave over a stove, prepare this chicken and pop it in the oven and you will have your meat and potato dinner ready in just a couple of hours. Yummy!
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