Wash the chicken and dry inside and out with paper towels. Fill the cavity with the stuffing mixture, then tie the legs and wings together with kitchen string.
Rub lightly with olive oil then season with salt and pepper.
Add water to roaster. Place the chicken in the roaster, breast-side up, and cook for 15 minutes. Lower the heat to 350° and cook for another hour, or until the juices run clear when a skewer is inserted into the thickest part of the leg. Roast uncovered during the last 15 minutes.
Remove from the oven, loosely cover with foil and rest for 15 minutes before carving.
Serve with a green salad, if desired, and the roasted vegetables.
2 Lbs red potato washed and quartered
4 - 6 whole carrots, scraped
2 red onions, peeled and quartered
1/4 cup extra virgin olive oil
sea salt, freshly ground black pepper
Place all the ingredients in a bowl and toss to combine. Put in a baking dish or roasting pan, spreading the vegetables evenly, and bake at the same time as the chicken. Leave in the oven while the chicken is resting.