Garlic Roasted Chicken and Vegetables

Slow roasting the chicken  helps the meat to become tender and flavorful. If you want to add extra flavor, we often lay strips of bacon over the top of the chicken and then we bake the chicken. 

Ingredients

1 - 4 lb. whole chicken, remove the giblets package
1/4 c. melted butter
3 Tbs. olive oil
Salt and pepper to taste
1 Tbs. dried parsley
3 Tbs. cloves garlic, minced
1/2 c. chicken stock or white wine
1 head of garlic separated into cloves
Carrots, halved
Onions, halved or quartered depending on the size
Potatoes, halved or quartered depending on the size

Directions 

Preheat oven to 200°.

Melt butter and olive oil in a small saucepan over low heat.   Add the garlic, and parsley

Lift the chicken skin up on the top of the chicken. Separate the skin from the breast and thigh meat. Rub the meat with the garlic mixture.

Season the skin and the inside of the chicken with salt and pepper. Rub the garlic mixture over the top of the skin and inside the cavity of the chicken.  

Place the chicken in a roasting pan or a Dutch oven so the breast is facing upwards. Place the garlic cloves, carrots, onions and potatoes around the chicken. Pour in the chicken stock.

Cover and bake for 4 to5 hours or until the until the internal temperature reaches 165°  when inserted in thickest part of breast and 175° in thickest part of thigh.

Remove from oven and allow to rest for 10 to 15 minutes before carving.