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Oven baked roasted chicken

(Photo by: www.jv-foodie.typepad.com/foodie)

 

SERVES: 4

 

INGREDIENTS:

1 chicken, about 4 pounds, halved or quartered

1 clove garlic, mashed and minced

1 tablespoon butter salt and pepper, to taste

1 1/2 to 2 pounds potatoes, cut in 1-inch chunks

4 to 6 carrots, cut in 2-inch pieces

3 to 4 celery stalks, cut in 2-inch pieces

2 tablespoons olive oil

1 cup chicken broth

 

INSTRUCTIONS:

 

Heat oven to 425F degrees.

 

Lightly oil a roasting pan.

 

Wash the chicken and pat dry.

 

In a bowl mix the garlic, butter, salt and pepper.

 

Rub some of the butter mixture under and over the skin of each of the chicken pieces.

 

Arrange the chicken in the roasting pan.

 

Combine the potatoes, carrots, and celery.

 

Toss with the olive oil.

 

Arrange the vegetables around the chicken.

 

Pour the chicken broth into the roasting pan.

 

Roast, basting occasionally, for about 1 1/4 to 1 1/2 hours, or to about 165° when a meat thermometer is stuck into the meaty part of the thigh. Add more chicken broth, if needed.

Posted by: / July 13, 2010

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