Also, you may use substitute vegetables to suit your palate.
•1 chicken, about 4 pounds, halved or quartered
•1 clove garlic, mashed and minced
•1 tablespoon butter
•freshly ground black pepper
•1 1/2 to 2 pounds potatoes, cut in 1-inch chunks
•4 to 6 carrots, cut in 2-inch pieces, halved or quartered crosswise if very thick
•3 to 4 ribs celery, cut in 2-inch pieces
•2 tablespoons olive oil
•3 cloves garlic, mashed and minced
•1 cup chicken broth
•salt and pepper
Heat oven to 425°. Lightly oil a roasting pan.
Wash the chicken and pat dry. Combine the 1 clove of mashed and minced garlic with the butter and a little fresh ground black pepper. Separate the skin and rub some of the butter mixture under the skin of each of the chicken pieces. Arrange the chicken in the roasting pan.
Combine the potatoes, carrots, and celery. Toss with the olive oil and 3 cloves of minced garlic. Arrange the vegetables around the chicken and sprinkle the chicken and vegetables with salt and pepper. Pour chicken broth into the roasting pan.
