Ingredients
2 T.salt
1/2 t. fresh ground pepper
1 1/2 t. diced garlic (or 1 t. garlic powder)
1 T. dried onion powder
½ t. celery seed
1 T. lemon juice
Baking Chicken
3 large onions, cut into six wedges each
1 lb. carrots, peeled and cut into 2-3" pieces
2c. whole baby red or fingerling potatoes (cleaned with skin on)
Preparation
Preheat over to 375º
Mix first six ingredients well in a small bowl or cup. Use this as a rub under the chicken’s skin (directly on the chicken breasts) and any excess on the outside of the skin, especially around the legs and wings.
Add chicken to a large roasting pan. Add onions, carrots and potatoes to the pan, distributing them evenly around the chicken. Sprinkle vegetables with a little salt and pepper.
Bake until chicken reaches an internal temp of 165º or until juices run clear. If necessary, during the last 30-45 minutes of baking, cover chicken with aluminum foil to keep it from over-browning.
