Roasted ½ Chicken

• 2 small whole chickens, halved longways
• 2 packs stuffing mix
• ½ lb. shredded colby cheese
• ½ lb. fresh carrots, sliced long and thin
• 1 bunch fresh asparagus
• 1 can chicken broth
• ç cup water
• ç tb. each of the following:
  

  lemon juice	pepper	salt
  paprika	sage	oregano
  thyme	rosemary	marjoram

Nearly fill cookie sheet with water on lower rack of oven. Place other rack just above. Preheat oven to 400ºF. In a bowl, mix chicken broth with seasonings. Baste chickens with broth mixture and place on rack above cookie sheet. Roast 1 hour, basting every 15 minutes. While chicken is cooking, begin steaming vegetables. Lay out asparagus and carrots on microwave-safe/oven-safe platter. Add water onto bottom and seal with plastic wrap. Heat on HIGH 10 minutes, or until vegetables are tender. Prepare stuffing per package instructions. After an hour has past, check to see if chicken is done. Remove chicken and place vegetables in, with cheese covering them. Shut off oven. Allow 5 minutes, or until cheese is completely melted. Serve chicken over bed of stuffing (filling cavity as well) and vegetables along the side.