• 2 to 3 pound roasting chicken
• 4 medium potatoes (one sliced, the rest cut into chunks)
• 3 sliced carrots
• 1 onion
• 1 small to medium turnip cut into chunks
• Splash of white cooking wine
• Salt and pepper to taste

Soak baker as directed.

Place onion in cavity of chicken. Place a single layer of potato slices on the bottom of the baker and place the chicken on that layer. Arrange vegetables around and on the chicken. Add wine and spinkle with salt and pepper. Cover and place in cold oven; the baker will crack if placed in a hot oven.

Cook at directed temperature (usually 400°) for approximately 75 minutes depending on the size of the chicken. Optionally remove the cover for the last 10 minutes to brown the chicken.