This tasty chicken is a whole meal in one dish, making it ideal for a busy weekend or weekday meal. It's economical, too. Cut a broiler-fryer chicken into halves or quarters and roast it along with the vegetables. Garlic, olive oil, and basic seasonings flavor the chicken and vegetables. Yum!
Ingredients
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1 (4-pound) chicken, halved or quartered
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1 clove garlic, mashed and minced
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1 tablespoon unsalted butter
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1 pinch freshly ground black pepper
For the Vegetables:
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1 1/2 to 2 pounds potatoes, cut into 1-inch chunks
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4 to 6 carrots, cut into 2-inch pieces, halved, or quartered crosswise if very thick
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3 to 4 stalks celery, cut into 2-inch pieces
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2 tablespoons extra-virgin olive oil
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3 cloves garlic, mashed and minced
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Salt, to taste
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Freshly ground black pepper, to taste
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1 cup chicken broth
Description
- To cut a chicken into halves, cut out the backbone (discard it or freeze it for stock or soup). Slice through the center of the breast to make 2 halves.
- For quarters, separate the leg and thigh from the chicken; cut through the hip socket. Then cut the backbone out and slice the breast in half. You'll have 2 whole legs (with thighs) and 2 split breasts with wings attached.
