Source of Recipe
One whole 4- to 5-pound broiler chicken
Salt and freshly ground pepper
4 to 5 carrots, peeled, trimmed, and cut into chunks
3 large Idaho or Russet potatoes, peeled and cut into chunks
1 large onion, peeled and cut into chunks
1 clove garlic, chopped
1 cup water
Preheat the oven to 350 degrees F. Spray a large roasting pan with olive-oil cooking spray.
Rinse the chicken in cold water and remove the giblets and neck from the cavity. Rub the chicken with olive oil and then season it inside and out with salt and pepper. Put the chicken on the roasting rack in the roasting pan.
Scatter the carrots, onions, potatoes, and garlic around the chicken. Pour the water into the pan.
Roast the chicken for 1 ½ to 2 hours, or until the chicken juices are clear when the leg meat is pierced with a small knife. Baste the chicken every 20 to 30 minutes with the pan juices during roasting.
Take the chicken from the oven and let it rest for about 5 minutes. Cut the chicken into eighths and serve it with the roasted vegetables.