Roast Chicken And Vegetables

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 4 red potatoes, cut into large cubes
• 1 (16 ounce) package carrots, cut diagonally into bite-size pieces
• 1 stalk celery, cut diagonally into bite-size pieces
• 1 sweet onion, sliced - divided
• 1 (4.5 pound) whole chicken
• salt and ground black pepper to taste
• garlic powder, or to taste
• 1/4 cup margarine
• 1 large lemon, sliced
• 1 teaspoon minced garlic
• 1 stalk celery, cut into 3 pieces
• 1/4 cup margarine, cut into pieces
• 1 2/3 tablespoons minced garlic

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 45 mins

Ready Time: 2 hrs 25 mins


• preheat oven to 385 degrees f (196 degrees c).
• pour olive oil into a large bowl; toss potatoes, carrots, bite-size pieces of celery, and 3/4 of the sliced onion in the oil to coat. set remaining onion aside. transfer oiled vegetables to a large cast iron skillet.
• rinse chicken and pat thoroughly dry with paper towels. generously season the chicken, inside and out, with salt, black pepper, and garlic powder. place the remaining 1/4 of the sliced onion, 1/4 cup margarine, lemon slices, 1 teaspoon minced garlic, and large pieces of celery into the cavity of the chicken.
• place the chicken atop the oiled vegetables; scatter remaining 1/4 cup of margarine pieces and 1 2/3 tablespoon minced garlic in small amounts around the vegetables.
• roast chicken and vegetables in the preheated oven until the skin is browned and crisp, the vegetables are tender, and an instant-read meat thermometer inserted into the thickest part of a thigh reads 165 degrees f (75 degrees c), about 1 hour and 45 minutes. let chicken rest for 10 minutes before carving and serving with vegetables.