This is another favorite of mine. It’s so juicy and tender.  Yummy! 

Ingredients

• 1 half chicken
• 2 tablespoon oregano flakes
• 1 tablespoon garlic salt
• 1 teaspoon black pepper
• 1 tablespoon olive oil
• 6 tablespoon butter
• 1 cup water

Method:

• Preheat the oven to 350°F
• Sprinkle oregano, garlic salt, black pepper on each side of the chicken and place the chicken in the roasting pan.
• Sprinkle olive oil on the chicken.
• Add the butter and water in the pan.
• Roast the chicken in the oven for about 2 and a half hours to 3 hrs or until the chicken is cooked.

 



Ingredients

• 1 whole chicken
• 2 packs onion soup mix powder
• 2 large onion, roughly cut
• 4 large carrots, roughly cut
• 3 large potatoes, roughly cut
• 1cup water

For the Gravy

• ¼ cup water
• 2 tablespoon cornstarch

• Preheat the oven to 250°F/125ºC.
• Arrange the carrots, potatoes, onion in the center of a large roasting pan.
• Add 1 cup of water to the vegetables.
• Set the chicken on top of the vegetables.
• Rub the chicken generously with onion soup powder.
• Roast the chicken, breast side down and vegetables in the oven for 5 hours

• Place chicken in a pan, breast side down and roast for 5 hours.
• If you like, turn breast side up to crisp skin for last 45 minutes.

• Transfer the chicken to a cutting board.
• Remove the vegetables from the pan.

For the Gravy

• Place pan on stove on medium high heat.
• Dissolve a tablespoon of cornstarch in a little water and add to the pan.
• Stir quickly while the gravy thickens to avoid lumping. Stir until the gravy begins to thicken.