This was my first attempt at cooking a whole chicken. Surprisingly it turned out really well.
The chicken itself turned out super tasty and was falling apart. I absolutely loved the flavor that the veggies ended up having. We devoured the whole thing quickly, it was that good.
My next experiment will be making stock from the leftover bones that I froze for a later date.
Roasted Whole Chicken
Ingredients:
3 – 4lb whole chicken
5 whole garlic cloves
3 medium potatoes, peeled and cubed
3 celery stalks, cut into 2 inch pieces
1/2lb baby carrots
1 1/2 cups chicken broth
salt & pepper
Directions:
1. Preheat over to 425°
2. Remove everything from the chicken cavity. Rinse and dry the chicken completely. Add the garlic cloves into the cavity and salt and pepper inside and out.
3. Drizzle olive oil on the bottom of roasting pan and place chicken in the middle of the pan. Place potatoes, celery, and carrots around the chicken.
4. Add the chicken broth. Drizzle more olive oil over the entire chicken. Cover with foil and bake for 1 hour.
5. Remove the foil and bake for another 30 minutes.
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