
For more yummilicious recipe for Halloween or thanksgiving or any occasion check out
hereThis is a complete meal-in-one -- chicken, vegetables, and potatoes -- roasted in one pan.
IngredientsOne 3-pound chicken
4 cloves garlic, peeled and left whole
3 carrots, peeled and cut into 1-inch pieces
3 stalks celery, cut into 1-inch pieces
2 onions, peeled and quartered
4 large potatoes, peeled and quartered
2 tablespoons olive oil
2 tablespoons chopped fresh herbs (basil, oregano, chives), or 2 teaspoons dried
Salt and pepper
PreparationsPreheat the oven to 450 degrees. Place the chicken in a large roasting pan. Place 2 cloves of garlic inside the cavity. Scatter the remaining garlic, the carrots, celery, onions, and potatoes around the bird. Drizzle the olive oil over the bird's skin as well as over the vegetables and potatoes; then sprinkle with the herbs, salt, and pepper. Roast on the middle shelf for 20 minutes. Toss the vegetables and potatoes, and baste the bird with any juices accumulated at the bottom of the pan. Reduce the temperature to 375 degrees and roast another 40 to 55 minutes, or until the bird is done. To test, insert a small, sharp knife near the wing; the juices should run yellow and hot. The drumsticks should feel loose when jiggled. Carve the chicken and serve with the roasted vegetables and potatoes. (Makes 4 servings)
Variations
You can also add zucchini, eggplant, or peppers.

Roast Chicken With Vegetables