1 kg (2.2 lb) whole chicken
8 small potatoes, scrubbed
4 large carrots, scrubbed and peeled
1 small onion, skin removed
4 cloves garlic, with skins but cut the tips off
1 T. butter
1-2 tsp. salt
1/2 C. water
Put the salt and butter into the bottom of a medium baking dish. Rub it onto the chicken and around in the bottom of the dish. Place the chicken, breast-side down in the baking dish. Place the vegetables around the chicken and pour the water into the dish. Cover with foil and bake in a 350 degree oven for 1 hour then remove foil, turn chicken over and bake until browned on top. Serve.
This could also be made in a crockpot. It’s great for busy people. Prepare it in the morning, then pop it into the oven for the evening or Sunday afternoon. The water in the dish forms a stock which can be spooned over the food when serving, or made into gravy. You can also freeze the stock for use later. If there is left-over chicken, use it for sandwiches or freeze to use in a baked pasta (recipe to follow soon). Leftover baked potatoes can be made into American fries (dice and fry with onion for 25 min over low heat with butter or oil in the pan, salt and pepper to taste).