A whole roasted chicken with carrots, celery, onion, and potatoes. This dish is hearty and delicious on a cold evening — or any time!
Ingredients
- whole chicken: 1 piece (4 pound)
- salt and pepper: (to taste)
- whole onions: 6 piece
- potatoes: 6 piece (peeled)
- carrots: 4 piece (cut into 2-inch pieces)
- stalks celery: 4 piece (chopped)
- water: 1 cup
Metric Conversion
Stages of cooking
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Preheat the oven to 325 degrees F (165 degrees C).
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Season chicken with salt and pepper; place in a large roasting pan. Arrange onions, potatoes, carrots, and celery around chicken. Pour water into the pan. Cover the pan tightly with aluminum foil.
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Roast in the preheated oven, basting occasionally, until chicken is golden brown, about 2 hours; remove aluminum foil for the last 30 minutes of cooking. An instant-read thermometer inserted into a thigh should read at least 165 degrees F (74 degrees C). Allow chicken to rest for 10 minutes before carving.
