||Pre-heat oven to 400°F.
TIP: Don't have parsnips? Substitute with sweet potatoes.
Recipe inspired by Marie, Perdue Recipe Developer.
||Place the whole roaster on a plastic or dishwasher safe cutting board.
||Tuck the wings under the chicken to keep from burning.
||Rub the chicken skin with the cut lemon and then drizzle with 2 tablespoons of olive oil.
||Sprinkle the cavity of the chicken with a squeeze of the lemon halves, 1 teaspoon salt and 1/2 teaspoon pepper. Place lemon halves inside the chicken cavity.
||Place the chicken in a large roasting pan.
||In a large bowl, toss together the potatoes, carrots, parsnips, onions, garlic, remaining 2 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon pepper and the rosemary.
||Arrange the vegetables around the chicken in the roasting pan and then add the chicken stock.
||Place the lid on the roasting pan, and place in the oven. Roast for about 1 hour, remove the lid and continue roasting for another 1/2 hour or until vegetables are tender and the chicken is golden brown and registers 160 to 165 F on a meat thermometer.
||Transfer the chicken to a platter and let rest for 20 minutes.