This is my take on a recipe from the New York Times Cookbook, 1990 edition. This idea has fascinated me for ages, and I finally decided to take the plunge and try it. This chicken was amazing! My new go to recipe for roast chicken!
Combine the olive oil and seasoning, except for the rosemary, and set aside for at least 30 minutes to mingle flavors.
Preheat oven to 325 degrees
Rinse chicken and remove any extra fat deposits; dry well.
Rub chicken with olive oil mixture; put cut up vegetables and the rosemary into the chicken cavity; Put chicken, breast side down, in heavy brown paper bag; close the bag and put it into a roasting pan. (you can use a metal binder, or an oven proof plastic bag tie, or just very tightly twist the ends of the bag, and fold under the chicken.
Bake for 2-1/2 to 3-1/2 hours. (My 6# chicken should take the whole 3-1/2 hours)