Whole chicken
4 T olive oil
4 T NapaStyle citrus/rosemary salt
3 sprigs rosemary
1 lemon quartered
Yellow, green and red peppers
Button mushrooms
Jar of pearl onions
Can of whole potatoes
Zucchini and yellow squash

Preheat oven to 450 degrees.  Wash the chicken and coat inside and out with half of the olive oil.  Season the chicken with half the salt.  Place rosemary and lemon in the cavity.  Place chicken, legs up, on the cocorico.  Roast for about 15 minutes. 

During this time, mix all vegetables in a bowl with the remaining oil and seasoning.  After 15 minutes, place vegetables around the cocorico and reduce the heat to 375.  Rotate the chicken in the oven every 15 minutes or so.   Cook until 180 degrees.