Roast Chicken

• Whole organic chicken 5 pounds
• 2 large onions, peeled and quartered
• 6 carrots, peeled and chopped in 2-inch rounds
• 1 carton of organic mushrooms quartered
• 6 cloves garlic, peeled
• 2 lemons sliced
• 2 Tbsp olive oil
• salt/pepper to taste
• 6 sprigs fresh thyme or 2 Tbsp dried
• 2 t Tbsp oregano
• 1/4 cup apple cider vinegar

Heat oven to 375 degrees. In a dutch oven place the chicken drizzle with the olive oil.  Cut slats about 1 inch thick in the skin of the chicken, down into the meat.  Place the garlic cloves in the slats.  Arrange mushrooms on the bottom of dutch oven. Add salt, pepper, thyme and oregano.  Using your hands rub seasonings over the body of the chicken. In the cavity add lemon slices arrange the remaining lemon slices on top of chicken. Add apple cider vinegar.  Roast uncovered for 1 1/2 -2 hours until done.  Cover and let stand for 20 minutes.