PINOY READERS

Take this hearty dish from oven to table by cooking in a sturdy, Emile Henry baking dish.The high-quality clay allows heat to penetrate your food thoroughly. Chicken will turn a crispy brown and vegetables will caramelize, absorbing juices and flavor. Carve and serve right from the dish - the high-fired glaze won't scratch or chip. And it retains heat as you enjoy your meal. ingredients 5- to 6-pound chicken, wing tips removed 1 pound Idaho or Yukon gold potatoes, peeled, cut into 3-inch wedges 1/2 pound beets, peeled and cut into 3-inch wedges 4-5 parsnips, peeled and cut into 4-inch chunks 2 medium onions, peeled and quartered 6 garlic cloves, peeled, left whole Salt and fresh ground pepper to taste 1 teaspoon chopped fresh rosemary directions Preheat oven to 450 degrees F. Remove fat from the tail, remove neck, giblets and livers from cavity. Reserve for giblet gravy or other use. Season cavity and skin with salt, pepper and half of the chopped rosemary. Place chicken in a roas...