Roast Chicken and Vegetables
Description
The family or your company will be impressed when you bring a magnificent roast chicken with potatoes, carrots, and celery to the dinner table.
Ingredients
•
2 tablespoons olive oil
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4 red potatoes, cut into large cubes
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1 (16 ounce) package carrots, cut diagonally into bite-size pieces
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1 stalk celery, cut diagonally into bite-size pieces
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1 sweet onion, sliced - divided
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1 (4 1/2 pound) whole chicken
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salt and ground black pepper to taste
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garlic powder, or to taste
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1/2 cup cubed margarine, divided
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1 large lemon, sliced
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1 teaspoon minced garlic
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1 stalk celery, cut into 3 pieces
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1 2/3 tablespoons minced garlic
Directions
1
Preheat oven to 385 degrees F (196 degrees C).
2
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.
3
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.
4
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.
5
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.