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Roasted Chicken With Potatoes, Carrots, Onions, and Celery

Cook Time: 2 - 2.5 hours Temperature: 350°F

Ingredients

  • 1 whole chicken
  • 3 carrots, peeled and cut into 1/2" pieces
  • 2 idaho or russet potatoes, quarted and cut into chunks
  • 4 celery stalks, cut into pieces
  • 1 large onion, sliced
  • 4 tsp curry powder
  • 4 tsp paprika
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 3 tbsp extra virgin olive oil
  • Salt
  • Pepper

Instructions

Preheat the oven to 350F. Prep the vegetables and place in the bottom of the Emile Henry Chicken Roaster. Drizzle about 2 tbsp of extra virgin olive oil over the vegetables, sprinkle with salt and pepper. Place the whole chicken on top of the chicken roaster so the chicken is sitting on the middle pole. Coat the chicken with the remaining extra virgin olive oil. Combine the curry powder, paprika, garlic and onion powder. With your hands rub the spice blend all over the chicken. Place the chicken roaster in the oven for about 2 hours or until a meat thermometer reads 165F. Remove from the oven, cut the chicken, and enjoy.