A whole roasted chicken with carrots, celery, onion, and potatoes. This dish is hearty and delicious on a cold evening — or any time!
Ingredients
- 1 whole chicken , 4 pound
- salt and pepper to taste
- 6 whole onions
- 6 potatoes , peeled
- 4 carrots , cut into 2 inch pieces
- 4 stalks celery , chopped
- 1 cup water
Instructions
-
1
Preheat the oven to 325 degrees F (165 degrees C).
-
2
Season chicken with salt and pepper; place in a large roasting pan. Arrange onions, potatoes, carrots, and celery around chicken. Pour water into the pan. Cover the pan tightly with aluminum foil.
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3
Roast in the preheated oven, basting occasionally, until chicken is golden brown, about 2 hours; remove aluminum foil for the last 30 minutes of cooking. An instant-read thermometer inserted into a thigh should read at least 165 degrees F (74 degrees C). Allow chicken to rest for 10 minutes before carving.
Nutrition Facts
Per serving
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