New Year’s Eve…party of 3. Hubby and I are staying in tonight with a friend for a low-key evening. What better, than some good ‘ol comfort food to finish off the year. The drippings made a fabulous gravy!
I know some of you are afraid of whole chickens. Don’t be. Just follow a few simple steps and you’ll be fine. I promise!
1 Whole chicken (our 4lb chicken fed 3 people nicely, with a little for leftovers)
4 Stalks of celery
8-10 Small red potatoes
1 Large white onion
4-5 Cloves of garlic
S&P to taste
Remove giblets from cavity of chicken. Pat dry and place in a large glass dish.
While your oven is preheating to 350 prep the veggies. Wash everything. Peel the carrots, onion and garlic. Cut the potatoes and carrots in half and add everything to the baking dish with the chicken (making sure to put a few pieces of onion and garlic inside the cavity).
Drizzle everything with olive oil and rub with salt and pepper.
If you are using a probe thermometer, insert it into the chicken and set the alarm to go off at 170 degrees.
Put the chicken in the hot oven and bake for about 75 minutes (if your chicken is bigger than 4lbs, add about 10 minutes for each additional pound).
Remove the chicken and let rest 20 minutes before slicing.