Preparation Time: 10 minutes
Bake Time: 1 hour 20 minutes
Serves : 3-4
Whole Chicken:1 – ( 5 pound )
Potatoes: 2 cut in 2″ cubes
Carrots : 2 cut in thick circles
Oil : 1 tbsp
Fresh Rosemary: 3
To make rub:
Onion powder: 1/4 tsp
Paprika: 1.5 tsp
Pepper powder: 1/2 tsp
Ginger powder: 1/2 tsp
Dried Spearmint : 1/2 tsp
Dried oregano: 1/2 tsp
Dried parsley flakes: 1/2 tsp
Lemon juice: 1/2 tsp
Oil : 4 tbsp
Salt to taste
Clean the chicken with cold water inside and out. Take everything from inside.
Pat dry. Put the chicken in a small baking dish and put 1 tsp of oil and rub oil all over the chicken.
Make the rub by mixing all the ingredients listed above for rub.
Slowly separate the skin without ripping on both sides and rub the prepared rub all over the chicken inside the skin first and then on top of the skin. Place the rosemary stems inside the chicken.
Tie the legs together with a twine.
Lay the potatoes and carrots on the bottom and place the chicken. Cover with an aluminum foil.
Pre heat the oven at 450 degrees F and bake for 20 minutes.
Take out the oil and juices from the pan.
Lower the temperature to 400 degrees and bake for 1 hour. Take out the foul for the last 30 minutes and let it brown.
Serve hot. Tender, juicy chicken is ready to eat.