2-3sweet potatoes (or any kind of potatoes, I use all kinds)
2-4clovesof garlic, or 1-2 tsp minced
1onion
sprig of fresh rosemary(optional)
1bag of baby carrots
1whole chicken
seasoningscajun, creole, greek….any flavor you like
Instructions
Preheat your oven to 425. Set aside a 9x13 glass baking dish.
Rinse your chicken under cool water and remove the pack of giblets from the inner cavity Once done rinsing, give it a shake to remove excess water and place it breast side up in your dish.
Chop your vegetables. Go ahead and leave the skin on the sweet potatoes or other potatoes if you like. I dice up 3-4 cloves of garlic or you can use pre-minced garlic in the jar. I don’t finely dice the onions, just cut in a half and then slice them.
Add your veggies to the pan; doesn’t matter what order. I usually go carrots, sweet potatoes, onions, garlic, then top with rosemary, salt, pepper, charbroil seasoning or creole seasoning but order isn’t important. Just make sure you salt fairly well. *If you have too many vegetables for your pan, stuff some in the cavity of the chicken like below.*
Put the chicken on the middle rack at 425 for 30 minutes, then after 30, turn the oven down to 375 for around 1 1/2 to 2 hours, or until the chicken has reached an internal temp of 170.
I check my chicken at around the 1 hour mark to see if I need to add water or broth to the pan. Sometimes there will be enough liquid in the pan that I don’t need to add any extra. If it's looking low, I'll add 1/2 cup of water or broth. This liquid will cook your vegetables down until soft and tender, so I like to make sure to push them down with a spoon and make sure they’re good and coated. **Sometimes I forget to do this step....and that is totally okay. Your chicken will be fine!**
Once done, remove from the oven and let rest for about 10 minutes. Serve and enjoy!