Roasted Vegetable Chicken
chicken, potatoes, onions, carrots, celery
Ingredients
1 (4 pound) whole chicken salt and pepper to taste 6 whole onions 4 carrots, cut into 2 inch pieces 4 stalks celery, chopped 6 potatoes, peeled 1 cup water
Directions for Roasted Vegetable Chicken Recipe
Preheat oven to 325 degrees F (165 degrees C). Season chicken with salt and pepper to taste; place in a large roasting pan. Arrange vegetables around chicken, add water to the bottom of the pan, and cover pan tightly with aluminum foil. Roast at in preheated oven, basting occasionally, for 2 hours, removing the foil for the last half hour or so of cooking. Roast until chicken is golden brown and a thermometer inserted into the thigh reaches 165 degrees F (74 C). Let chicken rest 10 minutes before carving.
Read the full directions on Allrecipes.com
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