This one is a complete meal and you will not have any leftovers. You might want to double the recipe if you want to freeze some for another day.
1 3-4 lb Whole Chicken, yucky parts inside removed!
1 Stalk of Celery
1 Tablespoon of Olive Oil
Onion Powder
Salt
4 Tablespoons of Butter
2 Cups of Potatoes, cut into large 2″ blocks ( 3 – 4 medium size)
4 Large Carrots, cut into 2″ long pieces
1 Medium Yellow Onion, cut into quarters
6 Large White Button Mushrooms, sliced in half
1/2 Cup of Chicken Broth
Black Pepper
Preheat oven to 350 degrees. Pat the chicken dry with a paper towel. Cut the celery into 4 or 5 large pieces and put into the cavity of the chicken along with 2 of the tablespoons of butter. Drizzle the olive oil into the bottom of a heavy roasting pan and roll the chicken around in it. Sprinkle onion powder and salt all over the bird (adjust to your salt intake needs but if you put less than a tablespoon of salt it doesn’t taste right to me). Tie the legs together with cooking twine, tuck the wings under and dollop the top with butter. Roast uncovered for 40 minutes.
Remove from the oven and add all the vegetables, broth, stir to combine and sprinkle with salt and pepper. Cover and return to oven for another 30 minutes. Check the internal temperature of the chicken to ensure it has reached at least 180 degrees. Transfer the chicken and vegetables to a platter and strain the remaining liquid to drizzle over meat when serving.