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Roast Chicken

Contributed by: Chris WebAdmin. of


  • Two cut up chickens
  • Six peeled potatoes cut into approx. six pieces each
  • Six fresh carrots peeled and cut into approx. six pieces
  • Six extra large mushrooms, sliced
  • Rosemary
  • Salt and fresh ground pepper
  • marjoram
  • Garlic powder
  • Paprika


Pre-heat oven to 400 F.

Wash chicken in cold water and pat dry. Season both sides with all seasoning's, except paprika on top only.

Put chicken in a roasting pan skin side up in about 1/2 inch of water. Place potatoes and carrots around the side of the pan and put mushrooms on top of chicken.

Season the potatoes and carrots the same as you did the chicken, and paprika the top also. Cover with tin foil leaving at least two inches of head room between the chicken and the foil. This will help it self baste.

Reduce the oven temp. to 350 F and place the pan in the oven on a high rack for 1 & 1/2 hrs.

Remove foil and turn oven to broil, for five to ten minutes to give a nice golden brown finish.

Strain gravy and use on top.

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