Directions

1. Remove neck and gibblets from chicken. Rinse chicken gently, inside and out
2. Place chicken in roasting pan and allow to dry. Remove excess water from pan.
3. Dice onions, carrots and garlic. Add Allspice to the diced veggies.
4. In a skillet quick saute the veggies with the butter until onions are clear, 5-6 minutes on medium.
5. Dust the chicken with salt, pepper, parsley and oregano. Make sure to coat skin evenly.
6. Stuff bird with veggies from the skillet. Preheat oven to 450 degrees
7. Roast chicken in oven for 50-60 minutes depending on size of chicken.
8. Remove chicken from oven and let rest for 15 minutes. Glaze chicken skin with drippings before serving, remove veggies and enjoy!