Potted roast chicken with vegetables Recipe

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Main Course

Main Course - Poultry

Potted roast chicken with vegetables

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Ingredients:
1 large roasting chicken
1 cup peas
8 small onions, peeled
1 cup sliced green beans
8 small new potatoes
1 cup sliced mushrooms
8 small carrots, quartered
1 1/2 teaspoons saltBread stuffing
1 cup hot water

Directions:
Stuff chicken with bread stuffing, adding the chopped giblets to stuffing. Tie legs of chicken. Place in a large casserole. Bake uncovered in hot oven (425°F.) 15 minutes. Reduce heat to slow (325°F.). Add onions. Cover and bake 30 minutes longer. Add potatoes, carrots, and 1 cup hot water. Cover and cook 30 minutes. Add peas, beans, and mushrooms. Season with salt. Cover and bake 30 minutes. Remove chicken and vegetables to hot platter. Serves 4 to 6.