Roasted chicken with vegetables

Ingredients:
A 4 pound or so chicken (Grassy Ridge Farms)
1 tbs olive oil
A couple sprigs each fresh rosemary, thyme and sage, plus some that is chopped(we grow our own)
Salt and pepper
1 med. sized or a couple small onions, cut in chunks (Pridgens)
A couple cloves of garlic, cut in quarters (Black River)
A variety of chopped vegetables that you like (right now we use mini peppers and fairytale eggplants from Gilbert Farms, eggplant, zucchini and squash)

Prep:
The chickens from Grassy Ridge are frozen, so I buy one on Saturday and put it in the fridge, and it's perfect for Sunday. You have to cut the neck off once it's defrosted. You can save the neck for making stock if you want.

Heat the oven to 450. Mix the olive oil, a little salt and pepper, and the chopped up herbs in a small container. Grind a little salt and pepper in a separate container and set aside. Rinse the chicken inside and out and pat it dry. Put it in a 13x9 baking pan and tuck its wings beneath it. Take your hand and separate the skin from the breast, starting at the cavity side and running your fingers toward the neck area. Once it's separated, take most of the oil/herb mixture and rub it under the skin. Rub the rest over the outside of the chicken. Sprinkle the salt/pepper in the cavity, and place a few of the garlic and onion pieces inside, as well as the remaining whole sprigs of herbs. Place the vegetables around the chicken, drizzle with a little oil, and sprinkle some salt and pepper over everything.

Roast for 20 minutes. Add 1 cup water to the pan and roast about 40 min. more until the chicken is goldeny brown and cooked through. The thigh should register 180 on a meat thermometer.

Let it cool about 10 min. before carving. Remove any uneaten meat that you can save for sandwiches or future meals. We always make chicken broth with the carcass as well. (Recipe to follow.)