Roast Chicken with Vegetables

Roast Chicken with Vegetables

Roast Chicken with Vegetables is always a hit with the family. Made with fresh garlic and seasonings, this baked chicken recipe will leave your mouth watering and your stomach full. Enjoy this hearty meal.

Ingredients

  • 1 whole chicken
  • 1 onion, cut into wedges
  • 2 to 3 carrots, chopped
  • 2 to 3 stalks of celery, chopped
  • 4 to 5 extra carrots, chopped
  • potatoes, small whole white or red ones, or large ones cut in wedges
  • 1/2 cup butter
  • parsley, rosemary, thyme, whatever you like for green herbs
  • 4 to 5 cloves garlic, chopped

Instructions

  1. Preheat oven to 375 degrees F.
     
  2. Rinse chicken well, inside and out. Make sure the giblets and neck are out. In a bag, place the vegetable pieces and the garlic. Shake the bag to coat the vegetables with the garlic.
     
  3. Add water if desired. Now stick the onion, carrot and celery inside, alternating. Stuff the cavity with as much as you can get in there. If desired, pour some of the garlic (reserve about a TBSP) and leftover juice in over the vegetables.
     
  4. Pull the tail up and secure the legs with either aluminum foil or dental floss or skewers. You want the cavity closed as tightly as you can.
     
  5. Place a "rack" of carrots and celery in the bottom of your roasting pan. Position them about an inch or so apart. If you have any leftover vegetables that didn't fit in the bird, put them down there too.
     
  6. Put the bird right on the vegetables. If you have potatoes, stick them around the outside edge of the pan. Take the leftover garlic, green herbs, and butter, mix them all up and smear them all over the outside of the bird (and on the potatoes). You should use all or almost all of the garlic butter.
     
  7. Place in the oven. You shouldn't need to do anything to it for about an hour and a half.
     
  8. Bake till juices run clear (for me, that's usually about an hour and 45 minutes) and no pink remains (I test the leg joint and/or a breast portion by cutting into it. You will get a pool of juice there - leave it and don't let it spill if you can help it, especially if it's not done yet.) If you had leftover onions, they will be caramelized beautifully in the butter, and the carrots and celery If desired, puree the vegetables from inside the chicken to add to gravy, or eat them with the others.

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