Roast Rosemary Chicken and Vegies

By MissHeather

Ingredients

• 2 whole chickens, cleaned and rinsed
• 12 whole peeled garlic cloves
• 1/2 C coarsely chopped onion
• 1/2 C coasely chopped carrots
• 4 bay leaves
• 2 sprigs fresh rosemary
• 2 T olive oil
• 2 tsp salt
• 24 turns pepper
• 4 whole carrots, peeled and halved vertically
• 4 whole stalks celery
• 4 onions, quartered
• 2 large russet potatoes, peeled and quartered
• 2 C water

Preparation

Step 1

Preheat oven to 400F.

Push 6 cloves of garlic under skin of each chicken (3 under each breast). Place 1/4 C each of chopped onion, celery and carrots into cavity of each chicken, along with 2 bay leaves each. Strip leaves from rosemary sprigs and chop. Push under skin of each breast and sprinkle some over skin. Place a rosemary stem in each cavity. Rub each skin with 1 T of the oil and spinkle each with 1/2 tsp of salt and 6 turns of pepper.

Place the halved carrots in a large roasting pan. Place the whole celery stalks across the carrots to form a bed for the chickens. Place quartered onions & potatoes around pan and add water. Sprinkle the vegiess with remaining 1 tsp salt and 12 turn pepper.

Place chicken on top and roast for 45 minutes. Reduce temperature to 350 and roast until meat is falling off the bones, about 50-60 minutes or more.