Roasted Chicken Dinner

Roasted Chicken Dinner

Fixings

Chicken

1 chicken, around 4 pounds, divided or quartered

1 clove garlic, pounded and minced

1 tablespoon margarine

newly ground dark pepper

Vegetables

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

4 to 6 carrots, cut in 2-inch pieces, divided or quartered across if exceptionally thick

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

2 tablespoons additional virgin olive oil

3 cloves garlic, squashed and minced

1 cup chicken stock

salt and pepper

Guidance

Shrimp-alfredo.

Heat broiler to 425°. Gently oil a cooking skillet.

Join the 1 clove of crushed and minced garlic with the spread and a little new ground dark pepper. 

Separate the skin of the chicken and rub a portion of the spread blend under the skin of every one of the chicken pieces. Organize the chicken in the cooking dish.

Join the potatoes, carrots, and celery in a bowl. Throw with the olive oil and 3 cloves of minced garlic.

Organize the vegetables around the chicken and sprinkle the chicken and vegetables with salt and pepper. Empty chicken stock into the simmering skillet.

Cook, seasoning at times, for around 1 1/4 to 1 1/2 hours, or to around 165° when a meat thermometer is embedded into the substantial piece of the thigh.* Add more chicken stock, if needed.Serves 4. Cool. Appreciate it !!!Warm-quinoa-salad-with-grilled-halloumi.

Roasted Chicken Dinner VIDEO