The whole chicken is marinating in lemon, garlic, and rosemary and I'd like to cook it over a bed of root veggies. I have potatoes, sweet potatoes, parsnips, carrots, onion.
Should I set the chicken right on top of the vegetables in the pan or use a rack over the vegetables?
Also, at what temp and for how long?
I roast chickens all the time, and I roast vegetables, too, but wanted to do them in the same pan if possible.
Thanks for your help.
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