Rosemary Chicken Baked in Foil

2 1/2 pounds chicken
1 teaspoon rosemary
3 each cloves garlic, smashed
1 1/2 teaspoons extra virgin olive oil
1 each onion, sliced
2 each carrots, peeled and thinly sliced
2 each celery ribs, divided
4 each red potatoes, scrubbed and quartered
3 Tablespoons water

Preheat oven to 450.

Season inside of chicken liberally with salt and pepper to taste. Sprinkle 1/2 teaspoon rosemary inside cavity. Add 2 garlic cloves. Tie chicken legs together.

Place chicken on double sheet of heavy duty aluminum foil 24 inches long. Rub skin with remaining garlic. Brush olive oil all over outside of chicken. Season with salt and pepper and remaining rosemary.

Scatter veggies around chicken. Season vegetables with salt and pepper and sprinkle with water.

Bring 2 long sides of foil together over chicken. Fold over twice and pinch to seal. Fold and pinch 2 short ends, leaving package as tented as possible.

Place in oven and bake 50 to 60 minutes or until juices near thigh joint run clear when pricked with fork. Serve chicken with veggies and pan juices.

Yield: 6 servings. Diabetic exchanges per serving: 1/2 bread, 3 1/2 lean meat, 1 vegetable, 2 1/2 fat. Also: 366 calories, 23 g fat (6 sat fat), 124 mg cholesterol, 14 g carb, 2 g fiber, 25 g protein, 119 mg sodium, 694 potassium.