Delicious Roasted Chicken Dinner

     Yesterday, I was blessed to make a fabulous roasted chicken dinner!  It was very easy, and very delicious.  So, I would like to share it with you!
     I found the recipe in a Better Homes & Gardens magazine.  I tweaked it to suit my desires.  We were not disappointed!

What You Will Need:

1 Whole Garlic Bulb

2 TBS Olive Oil

1 Whole Chicken

2 Cups Chicken Broth

1 LB Butter

Veggies:  Celery, Carrots, Onions, Potatoes...Be creative!  (I just used what I had.)

Seasonings:  Rosemary, Thyme, Real Salt, Pepper, Dill...Again, be creative!

1. Take one whole bulb of garlic, snip off the top (just to where you can see the actual garlic), and remove any excess paper.
2. Heat oven to 400 degrees Fahrenheit.  Place snipped bulb of garlic in aluminum foil, drizzle with olive oil (about 2 TBS), fold into tent, and place in preheated oven.  Bake for 25 minutes.  Trust me, it will be hard to not open the oven:  for it will smell so delectable!
3. Squeeze out all the deliciously roasted garlic into 1 LB softened butter.  Butter is an absolute must!  Salted, or unsalted, is your preference.  I went with salted, because that is what I had on hand.  Mix and mash well.  I used my hands to mash well. :)  (Do not worry...If I invite you over for dinner, I will be more respectable than that...I will use utensils. This butter is just for Dear and I, and we do not mind my home-grown mixing tools.)
4. Heat oven to 475 degrees Fahrenheit.  Place prepared veggies (I used celery, carrots, and onions.) in roasting pan.  Place 2 cups chicken broth with the veggies, and mix well.  
5. Use 2 TBS garlic butter under the skin and all over the chicken.  Sprinkle generously the seasonings you so desire, all over that soon-to-be-blessed bird.  (I used dill, rosemary, thyme, pepper, and Real Salt...I did go light on the salt.)  
6. Place prepared whole chicken on top of veggies.  (I have a roasting rack with mine, and that is what I used.  If you do not have one, no worries.  Just place it right on top, or in the middle.)  Place dish in preheated oven, and bake for 15 minutes.
7. When timer goes off, lower temperature to 375 degrees Fahrenheit.  Bake for an additional 40 minutes.  When that time is done, pull out of oven and immediately cover (tin foil, or towel...I used towel).  Let sit, covered, for 5 minutes.
8. Now, you can leave the dish as-is, or put onto a platter separately.  Either way, it is delicious!

     I served this dish alongside a salad with homemade dressing.  It went quick!  We do still have some leftovers, but not for long!