Roast Chicken and Vegetables
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
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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.
Source
Original recipe: View Original