This is a recipe that I saw on TV, don’t remember the show. But I have since modified the recipe. I chose chicken thighs, they are generally moister as they contain more dark meat. This recipe can also be done with an entire chicken splayed or a half chicken.

Ingredients

2 Large onions

2 Large carrots

2 Celery stalks

4-6 Potatoes depending on size

4 Chicken thighs

1 Lemon, preferably preserved

Paprika

Old Bay

3 tbsp Dried rosemary, 1 for the thighs, 2 for the potatoes

4-8 Cloves garlic

Salt

Olive Oil

 Process

• Set oven to 425 F
• Cut up onions into 3/4 inch slabs and lay in bottom of casserole or cast iron pan
• Peel carrots, cut into 1 inch pieces, add on top of onions
• Celery cut into 1 inch pieces, add on top of onions
• Clean skin of potatoes, quarter them, toss in bowl with salt ( to taste preference) 2 tbsp Rosemary and 2 tbsp Olive Oil. Put on top of other vegetables
• Put in oven for 30 minutes, covered if possible
• Rinse chicken thighs and do not remove skin, but loosen it gently to provide a pocket for the lemon and garlic
• Take 1/4 Lemon, 1 or 2 cloves of garlic and a pinch of rosemary and stuff under the skin
• Apply paprika, old bay and salt to taste preferences to the outside of the skin
• After vegetables have cooked for 30 minutes, remove casserole/iron pan and place chicken on top of vegetables and then it goes back in the oven, 15 more minutes at 425F
• Reduce heat to 375F, continue backing for approximately 1 to 1-1/4 hours until vegetables become soft
• Remove chicken and allow to rest for 10 minutes
• While chicken is resting, it is possible to mix vegetables around and broil them a bit until browned a bit