|Roaster Oven Sunday Dinner - 6Qt. Roaster
|5 medium russet [baking] potatoes
2 cups baby carrots
1 cup celery, chopped
1 whole roasting chicken [4½ to 5 lbs]
2 tsp garlic, minced
1½ tsp salt
1 tsp pepper
1½ tsp ground sage
1 tsp oregano leaves, whole
1/2 tsp Thyme leaves, whole
Cube unpeeled potatoes into 1" pieces. Place in Nesco® Roaster cookwell. Put carrots evenly across potatoes.
Remove exterior wrap from chicken. Remove any parts stored in cavity. Use for gravy or discard. Rinse chicken thoroughly inside and out. Sprinkle 1/2 tsp salt and 1/4 tsp pepper in cavity. Place chicken in cookwell on top of potatoes and carrots. Rub chicken with garlic.
Sprinkle remaining salt and pepper over chicken. Then sprinkle sage, oregano and thyme over chicken. Cover roaster with lid and cook on 250ºF for 6 hours. Chicken will be very moist and juicy. DO NOT add any liquid to roaster. The vegetables and chicken will produce plenty of liquid to prepare a wonderful gravy.
This is a Sunday Dinner for any day of the week!
Submitted by Jamie Parchman, Rio Hondo, TX.