In this case I used the marinade to my advantage and didn't need to add much in the way of seasoning, apart from fresh rosemary, chicken broth, salt and pepper. Some of the rosemary I placed under the skin on the breast, and the chicken rested on wedges of onion, for that extra bit of flavour in the meat.
With only a few minutes of prep time for the veggies, it all went into the roasting pan: corn cobs, carrots, new potatoes, and onion. Oven temperature at 380F. I start it off covered for about 30 minutes, then remove the lid for browning-- about an hour. More or less if you lower the temperature, it's flexible, and pretty much ready when you are. I basked it in the juices periodically, and by the end of cooking time the liquid had reduced to just the right amount of natural gravy.
Before long the house smelled delicious-- "like Home" in that nostalgic way you only get from a chicken roast. The meat was falling off the bone, quite aromatic from rosemary. The corn cobs were sweet as candy and they, along with the ice cold Limonade, gave the meal a definite summer-ish twist.
Serve it up with some Rieme Sparkling (Orange) Limonade. If a little vodka happens to fall into it, that's okay too.
Here is the list of Ingredients used in today's Recipe (all from Cheese Boutique!):
Flat, Balsamic, In-House, whole Chicken
Corn on the cob
Fresh Rosemary Sprigs
Rieme Sparkling Orange Limonade