1 whole chicken with skin
6 tsp butter at room temperature (or oilive oil)
5 cloves of garlic+ 1 whole garlic for stuffing the chicken
4 tbsp parsley finely chopped
2 medium size potatoes, diced
3 medium size onions, one onion cut into half for stuffing into the chicken, rest diced into chunks
1 large carrot, diced (or 10-12 baby carrots)
10 french beans, roughly chopped.
salt as taste
pepper as taste
Method
clean the chicken with water. pat dry, keep it aside on a wire rack in the baking tray to use later on.
In a small bowl add 4 tsp butter, 3 crushed cloves of garlic, 2 tsp of freshly chopped parsley, salt & pepper. mix properly
leave aside the chicken to be marinated for 10-15 mins, in the mean while prepare the veggies.
Add the remaining butter in a wide pan, add 2 cloves of crushed garlic, vegetables, parsley, salt, pepper .
Toss the veggies so that it is well coated with butter,garlic & parsley. Remove from flame after 5 minutes.Don't over cook the veggies
Take a whole garlic cut it into half, cut one onion into 4 pieces. Hold the chicken & push the pieces of garlic and onion into the cavity of the chicken, if you want you can remove the cover of the garlic and use only the cloves.
Close the cavity with a help of a thread and place the chicken breast side up in a baking tray. Arrange the vegetables around the chicken.
In an 180°C preheated oven or microwave place the baking tray, roast for 60 minutes or until chicken is cooked. You will know the chicken is done when you see the fat coming out of the chicken which gives a shine or a beautiful glaze.
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