| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 1 | 4-lb roasting chicken, whole | |
| 2 | Cloves garlic, peeled | |
| 3/4 | lb | Carrots, peeled and cut in |
| half | ||
| 1 | Onion, peeled and cut into | |
| quarters | ||
| 4 | Baking potatoes, scrubbed | |
| cut in half | ||
| 4 | Celery ribs, cut in half |
INSTRUCTIONS
Prep: 10 min, Cook: 1:25. Preheat oven to 375øF. Arrange chicken in the bottom of a large enameled covered casserole. Place garlic inside chicken cavity. Arrange remaining vegetables around chicken. Season with salt and pepper to taste. Cover pan and place in oven. Roast 1 hour, 15 minutes. Remove vegetables from casserole and set aside. Baste chicken with juices and roast another 10 minutes, uncovered, or until chicken is brown. Remove from oven. Let chicken stand 5 minutes before carving. Serve chicken with vegetables. Posted to recipelu-digest by molony <molony@scsn.net> on Feb 04, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 5574
Calories From Fat: 3027
Total Fat: 335.9g
Cholesterol: 1583.1mg
Sodium: 1718.5mg
Potassium: 9905mg
Carbohydrates: 197.4g
Fiber: 30.9g
Sugar: 29.2g
Protein: 420g