Whole Chicken with Potatoes and Carrots

Ingredients: 

1 (3-4 lb )  whole chicken
2 c.  baby carrots
3 baking potatoes, cubed or 1 lb. small new potatoes
1 Vidalia onion  or yellow onion, chopped
Olive oil
1 ½ Tbsp.  sea salt
1 tsp.  pepper
1 Tbsp.  garlic powder
1 ½ Tbsp. fresh rosemary, chopped or 1 1/8 tsp. dried rosemary

Instructions:

Preheat oven to 350 degrees F.
Rinse whole chicken and pat dry with paper towel.
Put chicken in a pan fitted with a lid or one that can be covered with aluminum foil.
Arrange carrots, potatoes and onion around chicken in the pan.
Drizzle chicken and vegetables with olive oil. Sprinkle the salt, pepper, garlic powder and rosemary evenly over chicken and vegetables.
350 degrees F for 1 ½ hours.
Remove cover or foil from pan and return to oven for 10 mins. or until chicken begins to brown.


Serve with salad, broccoli or vegetable of choice.

 

Amy Karney

Amy is a Catholic homeschooling mom of 6 children and a Fertility Care Practitioner for the Creighton Model System. She and her family are Lay Members of the Home of the Mother and live in Jacksonville, Fl.