Roasted Chicken with Carrots and Potatoes

-Position your oven rack in the middle and preheat your oven to 425 degrees.

-Rinse and pat dry 1 whole chicken (about 3-4 pounds). 

-Drizzle with olive oil, then season with sea salt and pepper.

-Cut the following into small pieces:

5 carrots

5 celery stalks or 5 turnips

2 potatoes

-In a large baking pan combine the vegetables, adding 5 whole cloves of garlic and 2 TBS olive oil or ghee. 

-Lay the chicken in the baking pan on top/nestled into the vegetables.

-Add a splash of sherry or white wine to the pan.

-Let the chicken cook at 425 for 15 minutes (set your oven timer!),

-Then turn the heat down to 350 and bake the chicken for 1 hour more until the juices run clear.

-Let rest for 20 minutes before carving.