3-4 lb. whole chicken
2 cloves garlic
2-3 Tbsp. extra virgin olive oil
1 Tbsp. chopped fresh oregano
1 Tbsp. chopped fresh thyme
1 Tbsp. chopped fresh basil
4 baking potatoes, peeled and quartered
1 stalk celery
1 bag regular or baby carrots
3 cups low sodium chicken broth
Preheat oven to 400F.
Wash chicken thoroughly and pat dry.
Place garlic in chicken cavity and sprinkle with salt
and pepper to taste.
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| Doop! |
Mix extra virgin olive oil, oregano, thyme, and basil;
then spread over chicken.
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| The flavor of the herbs doesn't really come through in the final product, but everything smells nice while you're cooking! |
Place chicken in large roaster. Place potatoes, celery
and carrots around chicken.
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| They weren't kidding when they said LARGE roaster. (By the way, I left the skin on the red potatoes I used and it really amped up the aesthetics of the dish.) |
Add chicken broth. Cover and bake for 2 hours.
Uncover and bake for 15-20 minutes to brown chicken.
Chicken is cooked when thigh juices run clear.
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| Fortunately my parents were visiting and my mom has a much better idea of how to carve a chicken than I do. |
My Rating: 3/5 "Everything gets cooked to a great consistency - moist and tender. I was especially a fan of the potatoes (which is unusual for me!). Unfortunately there isn't a ton of flavor, even with all of the herbs and seasoning you're supposed to add. But it's overall an efficient way to cook quite a bit of food at once."
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