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Source: Campbell's Recipes
Tagged With: 4 servings
Roasted Chicken
There's many reasons this recipe for a good old-fashioned roast chicken has passed the test of time...it's simple to make, savory and delicious.
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Serves: 4 servings
Prep Time: 20 minutes
Cook Time: 2 hours
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Olive oil cooking spray
1 whole broiler-fryer chicken (about 5 pounds)
ground black pepper
4 large carrots, peeled and thickly sliced (about 3 cups)
3 large potato, peeled and cut into quarters (about 4 1/2 cups)
1 large onion, cut into wedges
1 clove garlic, chopped
1 cup water




Spray a 17 x 11-inch roasting pan with the cooking spray.
Remove the package of giblets and neck from the chicken cavity. Rinse the chicken with cold water and pat dry with a paper towel. Place the chicken, breast-side up on a rack in a shallow roasting pan. Rub the chicken with olive oil and sprinkle it with pepper. Insert a meat thermometer into the thickest part of the meat, not touching the bone.
Place the the carrots, potatoes, onion and garlic around the chicken. Pour the water into the pan.
Roast at 350°F. for 1 ½ to 2 hours, or until the thermometer reads 165°F., basting the chicken every 20 to 30 minutes with the pan juices.
Let the chicken stand for 5 minutes before slicing. Serve the chicken with the roasted vegetables.





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