Oven Roasted Chicken with Veggies

INGREDIENTS:
1 FFF Medium Whole Chicken 
3 Large Potatoes (cut into medium chunks)
3 Large Carrots (cut into medium chunks)
1 Large Yellow Onion (cut into medium chunks)
4 Sticks of Celery (cut into medium chunks)
3 Cloves Garlic (sliced)
1 Cup Italian Salad Dressing
Salt
Pepper
Your Favorite Seasoning Salt

DIRECTIONS:
1. Set oven to 350 degrees F
2. Thaw out the chicken and cut small holes into the outside of the chicken. Stuff the sliced garlic into the cuts, and season generously with salt, pepper and seasoning salt of your choice. Place in a large/deep casserole baking pan.
3. Cut the veggies and toss in a bowl with the the Italian dressing, (a good alternative to the Italian dressing is olive oil and the same spices the chicken is seasoned with).
4. Place the veggies in the chicken cavity and all around it in the pan, then cover with tinfoil and place in the oven for around 1.5 hours
5. After the first round of cooking, uncover the chicken and raise the oven temperature to 400 degree F. Place the chicken back in the oven, breast side up, and cook until the skin becomes crispy (around 20-30 minutes).
6. Remove and let rest for at least 20 minutes, then Serve and Enjoy!