Roast Chicken - SOOO Delicious!

We had this last night and it was sooo good! You can use different vegis and use half of a roasting chicken if you don't plan on using leftovers.

It truly is a one dish meal!

1 whole roasting chicken

6 small new potatoes

3 large carrots

1 yellow onion

1/4 c low fat butter

3 garlic cloves

2 t oregano

1 t salt

1 t pepper

1. Preheat oven to 375 degrees



2. Remove all the extras in the chicken and rinse; pat dry



3. Place in large baking dish; either 9x13 or large oval roasting dish



4. In a small bowl, combine all of the butter and spices



5. Scoop some of the butter into your hand and stuff under the skin of the chicken breast. You can separate the skin by sliding your hand under the skin, above the meat. Do this to both breasts of the chicken.



6. Once that is done save the rest of the butter to put over vegis and legs of the chicken.



7. Cut the vegis into large chunks about 1 1/2 inches.



8. Stuff some of the onion in the bird, make sure not to stuff it just place about a quarter of the onion inside.



9. Place the rest of the vegis outside the chicken.



10. Put everything int he oven and bake for 2 - 2 1/2 hours. The chicken temp should be around 180 degrees, to be safe.



11. If you would like to make gravy with the juices, strain the juices and put in a sauce pan. Heat juices and sprinkle flour in until the color is a light brown (there is no specific amount because each chicken will let off a different amount of juice) I would say about a tablespoon to two... Make sure and whisk until thickens. It will be thick enough after it begins to boil. If gravy gets chunky, just strain it again.



12. Enjoy!