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Roasted Chicken with Potatoes + Carrots

Source of Recipe

internet


List of Ingredients


1/4 tsp. salt
1/4 tsp. pepper
1 tsp. garlic or onion powder
1 tsp. poultry seasoning
1/2 tsp. dried parsley
4 1/2 - 5 1/2 lb. whole unstuffed chicken,
skin removed
potatoes, quartered or cubed
red pepper, sliced
onion, in wedges
carrots, baby whole or sliced



Recipe

Mix salt, pepper, garlic powder, poultry seasoning
and parsley together in a finger bowl.
Flatten chicken a little by pressing down on breastbone.
Season it with spice mix. Brown on high with 1/2 c.
water, valve closed, for 5 minutes. Open, turn over and
cook on high, valve closed, for another 5 minutes to
brown the other side.
Turn chicken, so breast side is down and lay the
vegetables around the chicken, add another 1/2 c.
water. Cover, medium/high heat, valve closed, and
cook for approximately 30 to 35 minutes. Check for
doneness. If done, move chicken to steamer rack and
brown the veggies by high heat, valve open for
approximately 5 minutes.