1 large whole chicken (5 lbs.), cut into serving pieces (breasts, wings, thighs, legs)
¼ cup olive oil
3 large Vidalia onions, peeled and sliced
2 cloves garlic, minced
2 medium parsnips, peeled and chopped
½ lb. baby carrots
2 stalks celery, chopped
16 sage leaves
¼ cup chopped marjoram
2 tsp. chopped thyme
½ tsp. coarse salt
½ tsp. ground black pepper.
Preheat the oven to 375°F. Clean the chicken in ice-cold water. Pat dry with paper towels.
Pour the oil into a large roasting pan and add all the ingredients. Stir to combine and cover the pan.
Roast for 1 hour. Uncover and roast for 20 more minutes. Serve immediately.