Roasted Chicken

1 roasting chicken (6 pounds)

1 bottle (8 oz) balsamic vinaigrette dressing

1 pound carrots, peeled, cut into chunks

4 stalks celery, cut into chunks

Preheat oven to 350.  Wash and pat chicken dry with paper towels.  Using fingers or end of wooden spoon, separate skin from meat on both sides, being careful not to tear skin.  Brush bottom of chicken with 1/4 cup dressing.  Tuck wings under chicken; carefully place, breast side up, on rack in roasting pan.  Brush or pour 1/2 cup of the dressing under the skin and on the outside surface of chicken; set aside.  Mix carrots and celery with remaining 1/4 cup dressing; spoon into cavity of chicken.  Bake 1 1/2 to 2 1/2 hours or until cooked through.  Let stand 10 minutes before serving to let juices settle.  Remove vegetables from cavity.  Serve with chicken.

Serves 12