Roasted Chicken dinner
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In a large roasting pan with a lid place your whole chicken, with gizzard bag removed. Set oven to 325. place one stalk of celery cut in half inside the chicken with one medium onion quartered.
Add baby carrots (I put as many as my family will eat) to the bottom of the pan surrounding the chicken. On top of the carrots place baby red potatoes (my pan holds about 10). Drizzle olive oil over everything. Season with your favorite multi-use seasoning, I use Clavander's Greek Seasoning, but McCormick Montreal Chicken or Roasted garlic is good too. You could also use salt (I use course sea salt), garlic powder, and pepper too. I add either 1/2 cup of white wine, or 1/2 chicken broth to the pan, but you can omit that if you do not have any.
Cook on 325 until your meat thermometer registers 180 at the joint of the drumstick and the juices run clear!
I like to serve the potatoes with butter, sour cream, and chives.