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Roasted Whole Chicken with Garlic, Onions, Potatoes and Carrots

Roasted Whole Chicken with Garlic, Onions, Potatoes and Carrots is built on Roasting Chicken, Extra Virgin Olive Oil, Whole Garlic Head Into And Peeled, Onions, and R Than Inches. Serves 6. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1
• 1/4 cup
• 1
• 2
• 4 cup
• 1
• 1/4 cup
• 1 tsp
• 1/2 cup

Method (preview)

1. 1

   Preheat oven to 450F (230C).

2. 2

   Rinse chicken and dry the outside and cavity with a paper towel.

3. 3

   Place chicken in a roasting pan or casserole dish.

4. 4

   Brush the chicken skin and cavity with half of the oil and sprinkle the cavity with salt and pepper.

5. 5

   Place half of the cloves in the cavity of the chicken.

6. 6

   Place the potatoes, carrots and remaining garlic beside the chicken on the roasting pan.

7. 7

   Brush with remaining oil.

8. 8

   Sprinkle chicken and vegetables with rosemary, salt, pepper and paprika.

9. 9

   Bake for 20 minutes, baste with juices and reduce heat to 400F (200C).

10. 10

    Add more water (1/2 cup) if roasting pan is dry.

11. 11

    Roast for another 20 to 30 minutes or until chicken reads 165F (70+C).

12. 12

    Remove and cut chicken into 8 to 10 pieces, place on platter with roasted vegetables.

13. 13

    Yields 6 to 8 servings.

14. 14

    MC format by Hallie. Untried.

15. 15

    Contributed to the FareShare Gazette by Hallie; 22 November 2009. www.fareshare.net