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Roast Chicken with Carrots and Potatoes




Source of Recipe


Unknown


Recipe Introduction


There may be no other dish in the world that is this easy to make and tastes this amazingly good! Roast chicken with roasted carrots and potatoes offers up a kind of casual elegance that's perfect for Mothers Day.


List of Ingredients




Roast Chicken with Carrots and Potatoes


* 1 whole chicken, roughly 4 pounds
* 2 tablespoons butter or margarine
* 2 cloves garlic, mashed
* Salt and pepper
* 2 tablespoons dried rosemary leaves
* 1 tablespoon thyme
* 2 pounds Yukon Gold potatoes, medium sized, washed and scrubbed
* 2 pounds carrots, washed and peeled, cut into thirds
* 6 medium red onions, peeled, cut into halves

Stuffing:

* 1 1/2 cups chopped celery (with leaves)
* 3/4 cup finely chopped onion
* 3/4 cup butter or margarine
* 9 cups bread crumbs (leave out night before to dry out)
* 1 teaspoon salt
* 1/2 teaspoon ground sage
* 1/2 teaspoon thyme
* 1/4 teaspoon pepper


Recipe





* Wash the chicken and pat dry, inside and out.

* Salt the inside of the chicken (unless you plan to add stuffing).

* If you plan to add stuffing, stuff front and back of bird, just before roasting. Do not over stuff (stuffing expands during roasting). Secure front and back with small skewers.

* Make sure chicken is breast side up, and tie or skewer drumsticks to tail.

* Rub outside of chicken with butter or margarine.

* Rub on garlic, evenly spread.

* Salt and pepper to taste.

* Sprinkle on rosemary and thyme.

* Place bird in shallow roasting pan.

* Add potatoes, carrots and onions.

* Cover with tin foil tent.

* Place in oven, 375°.

* Cover with tin foil tent.

* Remove foil after 1 hour.

* Total cooking time for a 4 pound chicken approximately 2 hours. Chicken is done when meat thermometer shows 165° in the thickest part of the thigh (not the leg). Juices should run clear.

* Allow to stand for 10-15 minutes before carving.

Stuffing

* Melt butter or margarine in medium sized pot over medium heat.
* Add celery and online, cooking until celery is tender.
* Remove from heat.
* Stir in remaining ingredients.
* Allow to cool, then add to chicken.
* Cheat: Instead of making the stuffing from scratch, use a package of Stovetop Chicken Stuffing and just follow directions less 1/4 cup water (chicken will add the extra juiciness). It may not be gourmet but it tastes very good! Add a small box of white raisins for extra flare!