Rotisserie Baked Chicken and Potatoes

Ingredients:
1-3 pound chicken
2 tablespoons vegetable oil
3 tablespoons FIVE STAR ROTISSERIE ROAST SEASONING (divided)
12 small "B" red potatoes, peeled
4 large carrots, peeled and cut into 2-inch lengths
Freshly grated Parmesan cheese and chopped parsley for garnish.

Directions:
Preheat oven to 350ºF. Rub the chicken all over with the vegetable oil and
sprinkle inside and out with 2 tablespoons ROTISSERIE ROAST SEASONING.
Put into the middle of a roasting pan and place the potatoes and carrots around
the chicken. Sprinkle the remaining ROTISSERIE ROAST SEASONING all
over the vegetables, cover the pan and put into the oven. Bake for 1 1/2 hours.
Remove from the oven and let the chicken rest for a few minutes before carving.
Portion so that each person gets half a breast and either a leg or thigh. Serve
with the potatoes, carrots and the de-fatted pan juices on the side.

This recipe produces 4 portions.