CHICKEN = Garlic Roasted Chicken & Vegetables

By pattiwarner

Ingredients

• 1 Roasting chicken (5 to 6 pounds)
• 4 Tbsp butter, softened, divided
• 15 garlic cloves, halved
• 1 can (14 1/2 oz) chicken stock, divided
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 1 to 2 Tbsp dried oregano
• 1 tsp salt
• 1/2 tsp pepper
• 1/4 tsp garlic powder
• 10 red potatoes (1 1/2 lbs) cut into chunks
• 2 cups baby carrots
• 1 medium red onion, thinly sliced

Preparation

Step 1

Rub inside of chicken with 2 Tbsp butter. With a sharp knife, cut 16 small slits in chicken breast, drumsticks and thighs. Place a halved garlic clove in each slit. Place chicken on a rack on roasting pan. Place remaining garlic in pan. Pour half of stock over chicken.

Combine oil and lemon juice. Pour half over chicken. Rub remaining butter over chicken. Combine oregano, salt, pepper and garlic powder; sprinkle half over chicken. Cover and bake at 350 for 45 minutes.

Place potatoes, carrots and onion in pan. Drizzle remaining oil mixture, stock over chicken and vegetables. Sprinkle remaining oregano mixture over chicken. Cover and bake 30 minutes longer; baste. Bake uncovered 45 to 60 minutes or until meat thermometer reads 180 degrees, basting several times. Thicken pan juices if desired. Cover and let stand 10 minutes before serving.