2 tbsp vegetable oil
4 potatoes, cut into large cubes
4 carrots, cut diagonally into bite-size pieces
1 stalk celery, cut diagonally into bite-size pieces
1 red onion, sliced – divided
1 whole chicken
salt and ground black pepper to taste
garlic powder, or to taste
3 tbsp chicken spice
¼ tsp Italian seasoning
½ cup cubed margarine, divided
1 large lemon, sliced
1 teaspoon minced garlic
1 stalk celery, cut into 3 pieces
1 ⅔ tablespoons minced garlic
Preheat the oven to 196 degrees C.
Pour the vegetable oil into a large bowl; toss potatoes, carrots, bite-size pieces of celery, and 3/4 of the sliced onion in the oil to coat. Set the remaining onion aside. Transfer oiled vegetables to a large roasting pan.
Rinse chicken and pat thoroughly dry with paper towels. Generously season the chicken, inside and out, with salt, black pepper, Italian seasoning, chicken spice and garlic powder. Place the remaining 1/4 of the sliced onion, 1/4 cup margarine, lemon slices, 1 teaspoon minced garlic, and large pieces of celery into the cavity of the chicken.
Place the chicken atop the oiled vegetables; scatter remaining 1/4 cup of margarine pieces and 1 2/3 tablespoon minced garlic in small amounts around the vegetables.
Roast chicken and vegetables in the preheated oven until the skin is browned and crisp, the vegetables are tender for about 1 hour and 45 minutes.
Let chicken rest for 10 minutes before carving and serving with vegetables.
2. Pour the vegetable oil into a large bowl; toss potatoes, carrots, bite-size pieces of celery, and 3/4 of the sliced onion in the oil to coat. Set remaining onion aside. Transfer oiled vegetables to a large roasting pan.
Rinse chicken and pat thoroughly dry with paper towels. Generously season the chicken, inside and out, with salt, black pepper, Italian seasoning, chicken spice, and garlic powder. Place the remaining 1/4 of the sliced onion, 1/4 cup of margarine, lemon slices, 1 teaspoon of minced garlic, and large pieces of celery into the cavity of the chicken.
3. Place the chicken atop the oiled vegetables; scatter the remaining 1/4 cup of margarine pieces and 1 2/3 tablespoons minced garlic in small amounts around the vegetables.
4. Roast chicken and vegetables in the preheated oven until the skin is browned and crisp, and the vegetables are tender for about 1 hour and 45 minutes.
5. Let chicken rest for 10 minutes before carving and serving with vegetables.
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