If you want a flavorful chicken, don't skimp on the quality of the meat. I have found a source of antibiotic free chickens that are humanely raised. The first time I had one of these chickens I was impressed by the flavor of the meat and how tender it was.
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| Prep Time | 30-40 minutes |
| Cook Time | 1-2 hours |
| Servings |
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Ingredients
- 1 Whole chicken no giblets (thawed if frozen)
- 8 pieces red potatoes medium
- 1 lb chunked carrots (I use the baby carrots - can use these as they are)
- 3 tsp salt
- 3 tsp pepper
- 3 tsp garlic powder or flakes
- 1 1/2 cups water
- olive oil Spray
- 2 tsp Italian seasoning
Instructions
- Preheat oven to 350 degrees F. In a roasting pan (I use a 9 X 11 pan) add water.
- Cut the potatoes into quarters and spread them around the bottom of the pan.
- Add the carrots, mixing them in with the potatoes.
- Sprinkle the vegetables in the bottom of the pan with a tsp salt, a tsp pepper, and a tsp garlic.
- Rinse the chicken and pat it dry with toweling. Lightly spray the outside and the inside body cavity with Olive Oil Spray.
- In a small bowl, mix the remaining salt, pepper, Italian seasoning and garlic and then using your hands, rub the mixture all over the outside and the inside of the chicken.
- Place the chicken on top of the vegetables and completely cover with tin foil.
- Place chicken in oven and bake for 30 minutes per pound, so a 4 pound chicken will bake for two hours. Remove from oven when done.
- Transfer chicken to carving plate and spoon vegetables into serving bowl with slotted spoon so they drain.
- Save the cooking broth in the bottom of the pan for a chicken soup later in the week. Enjoy!
