| 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 |
lg |
Onion; peeled and cut into quarters |
| 4 |
md |
Baking potatoes; scrubbed, cut in half |
| 4 |
|
Celery ribs; cut in half |
INSTRUCTIONS
Prep: 10 min, Cook: 1:25. Preheat oven to 375°F. 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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