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1
Preheat oven to 375.
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2
Remove chicken from refrigerator & remove any covering.
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3
Cut head & tail of the head of garlic and cut the head in half.
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4
Cut the carrots, potatoes & onions.
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5
Strew them in the roasting pan.
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6
This creates a natural rack & also flavors the pan juices.
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7
If you wish, add a few sprigs of herbs.
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8
Place 1 of the garlic head halves in roasting pan, cut side down.
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9
If you wish to salt & pepper the chicken, do so.
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10
If you have any herb butter, soften a little and place some under the chicken skin, manipulating both under the skin and on top of the skin to move the butter into place.
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11
But this will be delicious with or without.
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12
Place the other garlic half into the cavity of the chicken.
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13
Place chicken on top of the vegetables in the roasting pan.
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14
Place pan in oven & roast for 12 minutes per pound.
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15
Turn off the oven and remove chicken from oven.
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16
DO !
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17
Be ruthless.
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18
Let the roast sit for at least 10-15 minutes.
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19
If the vegetables, including the onions are not tender enough, microwave for a few minutes.
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20
If youve never tried a roasted onion, try one now.
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21
Theyre delicious & nutritious.
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22
Call the family to the table.
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23
Serve chicken with the vegetables & pan juices.
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24
The garlic is edible, & incredibly healthy.
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25
You can serve with the chicken, or keep and eat later.
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26
Call the family to the table.
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27
Serve chicken with the vegetables & pan juices.
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28
The garlic is edible, & incredibly healthy.
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29
You can serve with the chicken, or keep and eat later.
