Tender and Juicy Roasted Chicken

Ingredients:
Whole Chicken (about 3 lbs.)
4-5 medium yukon gold potatoes chopped
3 medium onions chopped
10 oz baby carrots
3 stalks of celery chopped
1 bulb garlic peeled
2 Tbsp. liquid smoke
1 - 2 Tbsp extra virgin olive oil
1-2 Tbsp. granulated garlic
4 Tbsp. butter
2-3 tsp. salt
2-3 tsp. ground black pepper
2 Tbsp liquid aminos

Directions:
Preheat oven to 350 degrees. Remove giblets from chicken. Rinse chicken and giblets and pat dry. Place chicken and giblets into a 9x13 pan (I prefer stoneware). Rub softened butter inside and outside the chicken. Place some of the butter under the skin through the opening on top. Make sure to Use some of the salt, pepper and granulated garlic and rub it onto the chicken and giblets. This will get a bit messy (make sure to have paper towels nearby). Sprinkle a little bit of the liquid aminos and liquid smoke on the chicken and giblets. Save rest for the veggie/potato mixture. Add the rest of the ingredients to a very large bowl and mix with the oil, liquid amino, liquid smoke and rest of the dried seasonings. Then pour it around the chicken in the pan. Cover pan with aluminum foil. Roast in the oven, on the middle rack, for 2 to 2 1/2 hours, or until chicken is cooked through and juices run clear.  Make sure to baste it every 15 minutes. During the last 45 minutes, take foil off to let the skin brown and crisp a bit. If the chicken's skin is still not browned, you can broil it on low for a few minutes to give it a more golden crisp skin. Cooking time will vary a bit depending on the size of the bird.

© 2011 (Erika) Cooking Divas