Baked Chicken and Vegetables

1 Whole fat frying chicken (about three pounds)
10 carrots
2 sticks celery
6 potatoes
4 onions
salt and pepper to taste


Line the bottom of the oven with aluminum foil. Place
the chicken in the center of the oven and the two celery
sticks on top of the chicken. Surround the chicken with
the remaining cleaned and prepared vegetables. Spice
to taste. Cover loosely with aluminum foil and place the
lid on the oven. Bake for one hour and thirty minutes in
a moderate oven (350* F) using coals both under and on
the lid of the oven. If the chicken is done but not golden
brown, remove the top tinfoil and add extra coals to the
lid until browned. The best indication that a fowl is
done is when the leg and thigh move without resistance
when pressed away from the body of the bird.

 

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