Complete Chicken Dinner In a Pot
Featured Pinch Tips Video
- 4 lb
- chicken, whole
- garlic cloves
- rosemary sprigs
1Wash and dry chicken inside and out.
2Loosen the skin from the breast, leg and thigh areas.
3Peel the garlic and slice lengthwise into halves.
4Place 8 pieces of garlic between the breast skin and meat and 4 pieces between the legs and thighs and the skin.
5Place chicken in a covered roasting pan.
6Lay rosemary sprigs on top of the breast (one sprig on each side).
7Cut carrots in half crosswise and then cut each half lengthwise.
8Place in pan around chicken.
9Cut potatoes into quarters.
10Place in pan.
11Cover roaster and bake for 2 hours at 275 degrees or 1 hour at 375 degrees or until tender and juices run clear when pricked with a fork.
12When done, discard skin and save garlic to use with the leftover chicken for chicken salad.
13Bone the chicken before serving if desired.