Roasted Chicken with Potatoes and veggies

Ingredients:

Olive Oil -2 tbsp

Potatoes (cut into large cubes):4

Carrots (diced bite-size pieces): 450 gm

Celery Stalk (diced, bite-size pieces):1

You should also try Chicken Kadhai

Onion (sliced into half) 1

Whole Chicken: 1 (2 Kg)

Salt and ground Black pepper to taste

Garlic powder to taste

Margarine: ¼ cup

Also try Mustard yogurt Chicken

Lemon (Sliced): 2

Garlic (minced) 3 tsp

Celery Stalk (cut into 2 pieces):1

Margarine (cut into pieces):1/4 cup

Method:

Preheat oven to 196 degree Celsius.  Pour olive oil into a large bowl; toss potatoes, carrots, bite-size pieces of celery and ¾ of the sliced onion in the oil to coat them.  Set remaining onion aside.  Transfer oiled vegetables to a large cast iron skillet.  Rinse chicken and pat thoroughly dry with paper towels.

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Generously season chicken inside and out with salt, black pepper and garlic powder.  Place the remaining ¼ of the sliced onion, ¼ cup margarine, lemon slices, 1 teaspoon minced garlic and large pieces of celery into the cavity of the chicken.  Place the chicken stop the oiled vegetables; scatter remaining margarine pieces and minced garlic in small amounts around the vegetables.

 Roast chicken and vegetables in the preheated oven until the skin is browned and crisp, the vegetables are tender, and an instant-red meat thermometer inserted into the chicken part of a thigh reads 75 degrees Celsius, about 1 hour and 45 minutes.  Let chicken rest for 10 minutes before carving and serving with vegetables.

 pic courtesy:https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBHDiCauyZoLGKt2k2_Qk5dlRHfIvmInQzxgT5CuoSOazA3jC0yhwtj_Q-9qAhw-eDoZpuMG9GKRCHG3M_TpDodznJ33kqnclY149QDKqnxDAXsHgHqZRX4B1ctELHg3yvhaartsQDJzkr/s1600/roasted+chicken+4.jpg