Lemon and Rosemary Roast Chicken with Country Vegetables

Ingredients

• 3 pound(s) free-range chicken
• 24 each(s) pearl onions
• 12 clove(s) garlic (use more if desired--I did)
• 24 each(s) asparagus spears
• 8 sprig(s) fresh rosemary
• 3 each(s) lemons (cut into quarters)
• ½ cup(s) olive oil
• + 5 more ingredients
• • 4 tablespoon(s) butter
  • ½ teaspoon(s) sea salt (more or less to taste)
  • 1 ½ pound(s) finger potatoes (assorted types)
  • ½ teaspoon(s) dried oregano
  • ½ teaspoon(s) black pepper (more or less to taste)

Stuff the chicken with as many of the quarter pieces of lemon as possible. Stuff the chicken with 4 to 6 of the pearl onions, 2 to 4 of the garlic cloves, and a sprig of fresh rosemary. Place the chicken in a large roasting pan containing 2 tablespoons of the olive oil and a half-cup of water. ...

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