Busy week ahead? This roast chicken and vegetable dish takes very little preparation, everything is cooked in one pan and it will feed a family of four. This recipe calls for onions and carrots, but you can use whatever vegetables you have on hand. Many thanks to my friend Dora Jane Flesher for sharing it with me.
- Category: Entree
- One whole chicken (rinsed and giblet package removed)
- Olive oil
- Salt and pepper
- Dried tarragon to taste
- 1 cup chicken broth or water
- 1 onion, chopped
- 4 garlic cloves, smashed
- 2 pounds carrots (peeled and chopped)
- Coat the chicken with olive oil and place in the roasting pan. Season with dried tarragon, salt and pepper. Add 1 cup of broth or water. Place remaining ingredients around the chicken. Cover the roasting pan with a lid. Cook in a preheated 300 degree F oven for 3 hours.