Roast Chicken with Carrots & Potatoes
1 whole chicken, roughly 4 pounds
2 tablespoons butter or margarine
2 cloves garlic, mashed
Salt and pepper
2 tablespoons dried rosemary leaves
1 tablespoon thyme
2 pounds Yukon Gold potatoes, medium sized, washed and scrubbed
2 pounds carrots, washed and peeled, cut into thirds
6 medium red onions, peeled, cut into halves
1 1/2 cups chopped celery (with leaves)
3/4 cup finely chopped onion
3/4 cup butter or margarine
9 cups bread crumbs (leave out night before to dry out)
1 teaspoon salt
1/2 teaspoon ground sage
1/2 teaspoon thyme
1/4 teaspoon pepper
Wash the chicken and pat dry, inside and out. Salt the inside of the chicken (unless you plan to add stuffing). If you plan to add stuffing, stuff front and back of bird, just before roasting. Do not over stuff (stuffing expands during roasting). Secure front and back with small skewers. Make sure chicken is breast side up, and tie or skewer drumsticks to tail.
Rub outside of chicken with butter or margarine. Rub on garlic, evenly spread. Salt and pepper to taste. Sprinkle on rosemary and thyme.
Place bird in shallow roasting pan. Add potatoes, carrots and onions. Cover with tin foil tent. Place in oven, 375 degrees F. Cover with tin foil tent.
Remove foil after 1 hour. Total cooking time for a 4 pound chicken approximately 2 hours. Chicken is done when meat thermometer shows 165 degrees Fin the thickest part of the thigh (not the leg). Juices should run clear. Allow to stand for 10-15 minutes before carving.
Stuffing Preparation: Melt butter or margarine in medium sized pot over medium heat. Add celery and online, cooking until celery is tender. Remove from heat. Stir in remaining ingredients. Allow to cool, then add to chicken.
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