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1
Preheat the oven to 375 degrees F.
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2
Discard the loose organ meat from the cavity of the chicken unless you like to cook with it.
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3
Rinse the chicken with water (inside the cavity and the outside of the chicken).
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4
Then put it in a roaster pan.
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5
Sprinkle the pepper around the entire chicken and inside the cavity.
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6
Clean the head of garlic and cut the garlic cloves in half, or in thirds if they are large cloves, and set aside.
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7
On the top part of the chicken just above the cavity, separate the skin just a bit from the breast meat.
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8
Take half of the quantity of parsley, sage, rosemary and thyme and gently push the sprigs in between the skin that is separated from the breast meat (no need to chop the herbs, it works fine using the entire sprigs).
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9
Reserve the remaining half of the herbs.
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10
Take about a third of the quantity of garlic, and gently push it into the skin that is separated from the breast meat along with the herbs that are already there.
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11
Then take the remaining half of the herbs and put them into the cavity of the chicken; also add about 1/2 of the remaining cut garlic into the cavity of the chicken.
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12
Sprinkle the remaining cut garlic around the outside of the chicken in the roaster pan.
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13
Cut the onion into fairly large pieces.
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14
Add the onions to the roaster pan and also put some into the cavity of the chicken.
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15
Add the mini red potatoes to the roaster pan.
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16
If youre using small red potatoes cut them in half.
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17
Next, add the carrots to the roaster pan.
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18
Then sprinkle the salt over the chicken and vegetables in the roaster pan.
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19
Also, sprinkle a bit of additional pepper if you like.
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20
Clean the corn and cut the ears into three sections.
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21
Add to the roaster pan and sprinkle with a bit of pepper.
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22
Drizzle the olive oil over the chicken and all of the vegetables.
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23
Add the wine so that when you pour it, some will go into the cavity of the chicken.
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24
Cover the roaster pan with a lid (or foil if you dont have a lid).
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25
Bake in a preheated oven for about 1 hour and 20 minutes.
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26
The chicken I used in this recipe weighed about 4.80 pounds.
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27
For that size of chicken, it was ready to pull from the oven after about 1 hour and 20 minutes.
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28
When you remove the chicken from the oven, keep the lid on the pot and let it rest for about 15 minutes before cutting the chicken.
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29
After letting it rest, the chicken should be nice and juicy when you cut into it.
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30
Serve on a platter or in plates with individual servings.
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31
For each serving, ladle some of the liquid thats left in the roaster pan over the chicken and the vegetables.
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32
You may need to salt to taste.
