Roasted Vegetable Chicken Popular Recipes

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Roasted Vegetable Chicken

"A complete chook roasted with onion, carrots, celery and potatoes. Hearty and scrumptious on a chilly nighttime, or any time!"

Ingredients :

1 (four pound) whole fowl
salt and pepper to flavor
6 whole onions
four carrots, cut into 2 inch portions
four stalks celery, chopped
6 potatoes, peeled
1 cup water

Instructions :

Prep : 15M	Cook : 8M	Ready in : 2H25M

Preheat oven to 325 ranges F (165 levels C).
Season fowl with salt and pepper to flavor; place in a large roasting pan. Arrange vegetables around chook, upload water to the lowest of the pan, and cowl pan tightly with aluminum foil.
Roast at in preheated oven, basting once in a while, for 2 hours, getting rid of the foil for the remaining 1/2 hour or so of cooking. Roast till hen is golden brown and a thermometer inserted into the thigh reaches 165 tiers F (74 C). Let fowl relaxation 10 mins before carving.

Notes :

Reynolds® Aluminum foil may be used to maintain meals wet, cook dinner it flippantly, and make clean-up easier.

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