Momma'S Baked Chicken & Roasted Vegetables (Quick Version)

• 2 T.salt
• 1/2 t. fresh ground pepper
• 1 1/2 t. diced garlic (or 1 t. garlic powder)
• 1 T. dried onion powder
• 1/2 t. celery seed
• 1 T. lemon juice
• Baking Chicken
• 3 large onions, cut into six wedges each
• 1 lb. carrots, peeled and cut into 2-3" pieces
• 2c. whole baby red or fingerling potatoes (cleaned with skin on)

1. Preheat over to 375u0b0
2. Mix first six ingredients well in a small bowl or cup. Use this as a rub under the chicken's skin (directly on the chicken breasts) and any excess on the outside of the skin, especially around the legs and wings.
3. Add chicken to a large roasting pan. Add onions, carrots and potatoes to the pan, distributing them evenly around the chicken. Sprinkle vegetables with a little salt and pepper.
4. Bake until chicken reaches an internal temp of 165u0b0 or until juices run clear. If necessary, during the last 30-45 minutes of baking, cover chicken with aluminum foil to keep it from over-browning.

tsalt, fresh ground pepper, garlic, onion powder, celery, lemon juice, baking chicken, onions, carrots, baby red

Taken from www.epicurious.com/recipes/member/views/mommas-baked-chicken-roasted-vegetables-quick-version-52661871 (may not work)