Name: Roast Chicken and Vegetables
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Olive oil - 2 tablespoons; Red potatoes, cut into large cubes - 4; Carrots, cut diagonally into bite-size pieces - 1 (16 ounce) package; Celery, cut diagonally into bite-size pieces - 1 stalk; Sweet onion, sliced - divided - 1; Whole chicken - 1 (4.5 pound); Salt and ground black pepper to taste - 1 (4.5 pound); Garlic powder, or to taste - 1 (4.5 pound); Cubed margarine, divided - ½ cup; Lemon, sliced - 1 large; Minced garlic - 1 teaspoon; Celery, cut into 3 pieces - 1 stalk; Minced garlic - 1 ⅔ tablespoons

Ingredients for - Roast Chicken and Vegetables

1. Olive oil 2 tablespoons

2. Red potatoes, cut into large cubes 4

3. Carrots, cut diagonally into bite-size pieces 1 (16 ounce) package

4. Celery, cut diagonally into bite-size pieces 1 stalk

5. Sweet onion, sliced - divided 1

6. Whole chicken 1 (4.5 pound)

7. Salt and ground black pepper to taste 1 (4.5 pound)

8. Garlic powder, or to taste 1 (4.5 pound)

9. Cubed margarine, divided ½ cup

10. Lemon, sliced 1 large

11. Minced garlic 1 teaspoon

12. Celery, cut into 3 pieces 1 stalk

13. Minced garlic 1 ⅔ tablespoons

How to cook deliciously - Roast Chicken and Vegetables

1 . Stage

Preheat oven to 385 degrees F (196 degrees C).

2 . Stage

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.

3 . Stage

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.

4 . Stage

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.

5 . Stage

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.