Ingredients
| Quantity | Unit | Ingredient Name | Processing/Notes |
|---|---|---|---|
| 1 | teaspoon(s) | salt | |
| 1/4 | teaspoon(s) | pepper | |
| 1/2 | teaspoon(s) | thyme | |
| 1/2 | teaspoon(s) | sage | |
| 1/2 | teaspoon(s) | garlic powder | |
| 4-5 | pound(s) | whole thawed roasting chicken | |
| 4-6 | medium potatoes | peeled and quartered | |
| 3 | medium carrots | quartered | |
| 1 | large onion | chopped | |
| 1/2 | cup(s) | water |
In a small bowl combine the salt, pepper, thyme, sage and garlic powder. Rub the chicken with some of the mix. Place chicken breast side down in a roasting pan or Dutch oven. Arrange vegetables around the chicken. Add the water and sprinkle with remaining seasoning mixture. Cover pan with foil or lid. I usually cover the chicken with a piece of parchment paper first if I am using foil.
Bake in a 350 degree oven about 1 3/4 hours or until chicken and vegetables are tender. For a really tender bird, try 325 degrees for about 2 1/2 hours. The time will also vary depending on the size of your chicken. When it is done, the meat will be easy to pierce with a form and the juices will run clear. The remaining juices and any remaining meat make a fantastic base for chicken soup.