Yield: 1 Servings
|1||4-lb roasting chicken; whole|
|2||Cloves garlic; peeled|
|¾ pounds||Carrots; peeled and cut in half|
|1 large||Onion; peeled and cut into quarters|
|4 mediums||Baking potatoes; scrubbed, cut in half|
|4||Celery ribs; cut in half|
Prep: 10 min, Cook: 1:25. Preheat oven to 375øF. Arrange chicken in the bottom of a large enameled covered casserole. Place garlic inside chicken cavity. Arrange remaining vegetables around chicken. Season with salt and pepper to taste. Cover pan and place in oven. Roast 1 hour, 15 minutes.
Remove vegetables from casserole and set aside. Baste chicken with juices and roast another 10 minutes, uncovered, or until chicken is brown. Remove from oven. Let chicken stand 5 minutes before carving. Serve chicken with vegetables.
Posted to recipelu-digest by molony <molony@...> on Feb 04, 1998