Whole Roasted Chicken

• 1 (3 -4 lb) whole chickens
• 1 (14 ounce) can chicken broth
• 3 medium potatoes
• 6 carrots
• 4 small onions
• 1 medium apple
• 2 garlic cloves
• 2 tablespoons olive oil
• 2 tablespoons poultry seasoning
• nonstick cooking spray
• pepper
• sea salt

1. Preheat oven to 350 degrees.
2. Chop apple and one onion into large chunks. Stuff into cavity of chicken along with the garlic (peeled). Save any apple chunks that won't fit.
3. Spray 9x13 baking dish with nonstick cooking spray. Place chicken back-up into baking dish. Baste chicken liberally with olive oil, then sprinkle with dried seasoning of your choice.
4. Chop the carrots into 1-1.5" pieces. Chop the potatoes and remaining onion into similar-sized pieces and place into baking dish around the chicken. Add any leftover apple.
5. Pour half of the can of chicken broth over vegetables in the dish. Season vegetables with sea salt and freshly ground pepper to taste.
6. Bake in preheated oven for 60-80 minutes, or 20 minutes per pound of chicken.
7. Halfway through baking, add the remaining half can of chicken broth to the pan.
8. Cool for 5 minutes, covered with aluminum foil, before serving.

chickens, chicken broth, potatoes, carrots, onions, apple, garlic, olive oil, poultry seasoning, nonstick cooking spray, pepper, salt

Taken from www.food.com/recipe/whole-roasted-chicken-339645 (may not work)