Description
An easy-to-prepare one-dish recipe. A combination of blue ribbon recipes I’ve found all over the internet and fused together. Feel free to substitute a bit here and there to make it your own.
Ingredients
- 2 tablespoons olive oil
- 4 red potatoes, cut into large cubes
- 1 (16 ounce) package carrots, cut diagonally into bite-size pieces
- 1 stalk celery, cut diagonally into bite-size pieces
- 1 sweet onion, sliced – divided
- 1 (4.5 pound) whole chicken
- salt and ground black pepper to taste
- garlic powder, or to taste
- ½ cup cubed margarine, divided
- 1 large lemon, sliced
- 1 teaspoon minced garlic
- 1 stalk celery, cut into 3 pieces
- 1 ⅔ tablespoons minced garlic
Instructions
- Preheat oven to 385 degrees F (196 degrees C).
- Pour olive oil into a large bowl; toss potatoes
- carrots
- bite-size pieces of celery
- and 3/4 of the sliced onion in the oil to coat. Set remaining onion aside. Transfer oiled vegetables to a large cast iron skillet.
- Rinse chicken and pat thoroughly dry with paper towels. Generously season the chicken
- inside and out
- with salt
- black pepper
- and garlic powder. Place the remaining 1/4 of the sliced onion
- 1/4 cup margarine
- lemon slices
- 1 teaspoon minced garlic
- and large pieces of celery into the cavity of the chicken.
- Place the chicken atop the oiled vegetables; scatter remaining 1/4 cup of margarine pieces and 1 2/3 tablespoon minced garlic in small amounts around the vegetables.
- Roast chicken and vegetables in the preheated oven until the skin is browned and crisp
- the vegetables are tender
- and an instant-read meat thermometer inserted into the thickest part of a thigh reads 165 degrees F (75 degrees C)
- about 1 hour and 45 minutes. Let chicken rest for 10 minutes before carving and serving with vegetables.
Prep Time: 30 mins
Cook Time: 1 hr 45 mins
Total Time: 2 hrs 25 mins
Servings: 6