This recipe is similar to our Whole Chicken with Orzo Salad we wrote about a while back. Whole chicken is very easy to cook and also very economical. Give it a try and let us know if you like it!
Ingredients
- 1 whole chicken
- 4 medium sized potatoes, peeled and cut into small pieces about 1 inch long
- 1 cup baby carrots
- 1 tsp rosemary
- Salt and pepper to taste
- 3-4 cloves of garlic, whole
- 3 tbsp extra virgin olive oil
Method
Remove and discard giblets and neck from the chicken cavity. Clean the chicken under running water. Rinse off excess water and pat dry with a paper towel. Place a few pieces of potatoes and some carrots inside the cavity. Rub outside of the chicken with olive oil, rosemary, salt and pepper and place in a deep covered baker (we used one from The Pampered Chef) lightly brushed with olive oil. Arrange the remaining potatoes and carrots around the chicken in the baker.
Preheat oven to 375 °F (190 ºC). Bake covered for 60 minutes. Carefully remove the lid and continue roasting for another 25 – 35 minutes. Remove chicken from baker about 10 minutes before carving.
Serve with bulgur pilav or basmati rice.
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