A Sunday Type Meal.. On a Saturday

I have been wanting roasted chicken for a couple weeks now. And just got lucky enough to find whole chickens on sale when we went grocery shopping this past week! SCORE! I love getting whole chickens. First off, they are so much cheaper then when you buy pieces. And you can do so much with it! But, for this recipe we're using the whole thing. And we're honestly not doing much to it. Roasting it in the oven with veggies. :) But it is so tasty that you really don't need anything else done with it. 

Recipe:
1 whole chicken
10 potatoes; peeled and cut into fourths
8 whole carrots; peeled and cut into thirds
3 onions; cut into fourths
1 cabbage; cut into eighths

Directions:
Place chicken breast side DOWN in large roasting pan. (I know, I know.. cook books will tell you to roast birds breast side up because it looks better.. but I would rather it taste better then look pretty. And roasting it breast side down makes the juices flow through the breast, making it so that the white meat isn't dried out. Trust me, and try it!) 
Put cut up veggies all around the chicken.. potatoes and carrots first, then onions then cabbage.
Put enough water in pan to cover the bottom of the pan.
Put foil over the top and put into oven at 350* for 1 hour.
Reduce heat to 325* for 2 hours (or until bird is done).

While again, it isn't pretty, it is really really good :) 

Happy Culinary Experiences!

~HeatherRenee