Speaking of the painfully slow cooking veggies, I dumped them in a pot, poured all the juices on top and added water until they were covered. They boiled for an additional 20 minutes. Oh, my gosh! The taste was incredible.
Again, this was only a test, but here are my recommended do overs:
- Use a smaller chicken.
- Place veggies in the bottom of the pan so the chicken sits up on top of them and gets all the heat.
- Add 8-12 oz. water* to bottom of the pan to assist in veggie cooking time.
- 1 whole chicken
- Potatoes peeled and cut into small chunks
- 1 small bag of baby carrots
- 1 large onion cut into thick slices
- 5 tsps. olive oil
- Juice of 2 lemons (about 4 tbsp.)
- 1 tsp. Lawry's Garlic Salt
- 1 tbsp. Oregano
- 1 tsp. onion salt
- 1 tsp. salt
- 1 tsp. pepper
Place veggies in the bottom of a Bundt cake pan. Set chicken on top.
Mix salt, pepper, onion salt and garlic salt together in a small dipping bowl.
Add oregano and blend all spices well.
Drizzle lemon juice over chicken and then drizzle olive oil. Rub chicken down with spices. Sprinkle a little over the veggies. Add one cup of water to the vegetables*
Place in preheated oven. Check the internal temperature after one and a half hours. It should measure 165 degrees in the meatiest part. Depending on the size chicken you use, it can take a minimum of 1-1/2 hours to 2-1/2 hours.
Even if the veggies are nice and tender, that quick boil I gave them in the juices and additional water really ramped up the flavor. I believe I will still keep that step for the next go around.