by Micah Reeves

Created on: August 24, 2007

Roasted Chicken with Vegetables

Non-stick cooking spray
One whole chicken, degutted
One large onion, peeled, rinsed and chopped
6 medium potatoes, peeled, rinsed and quartered
4 carrots, peeled, rinsed and cut in 2 inch parts lengthwise
5 stacks celery, rinsed and cut in 2 inch parts lengthwise
1 tsp. Season Salt
1/4 teaspoon Thyme

Spray roasting pan with non-stick cooking spray. Place chicken inside roaster. Spray Chicken liberally with non-stick cooking spray. Mix seasonings together in cup and then rub onto chicken. Put 1/2 of chopped onion inside chicken. Place chicken in fridge, covered for 2 hours. Preheat oven right before taking chicken out of fridge to 350 degrees. Now take chicken out of fridge, add 2 cups water to bottom of roaster and cook at 350 degrees for 20 minutes. Uncover and place celery, rest of onions, and potatoes in roaster. Cover and put back in over. Cook for another 30 minutes or until chicken is a golden brown on top, and vegetables are tender. Remove from oven. Allow chicken to cool before slicing. Serves 4 people.

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