Roasted Vegetable Chicken

Name: Roasted Vegetable Chicken
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

7 ingredients

3 steps

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

1

Preheat oven to 325 degrees F (165 degrees C).
2

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.
3

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.