As usual I took a look around for some recipes and used this one as my base, then tweaked it for my cooking style.
Ingredients:
1 - Whole roasting chicken (3 - 4 lbs), cleaned
2 - Tsp salt
1 - Tsp pepper
3 - Tbsp butter
1/2 - Onion chopped (about 1/4 cup)
1/2 - Onion rough chopped (about 1/4 cup)
2 - Garlic cloves, chopped
4 - Garlic cloves, whole, skin removed
6 - Mushroom, quartered
2 - Tbsp Rosemary
3 - Potatoes, chopped
1 - Head Cauliflower, chopped
1 - Cup white wine (an addition while I was cooking)
Directions:
Adjust oven rack to lowest position and heat oven to 275 degrees (I had it originally set to 250 but then it takes way to long to cook). Pat chicken dry with paper towels and season with salt and pepper (this is a very essential step for proper browning). Heat butter over medium heat, add the chopped onion and chopped garlic.
Cook for 2 - 3 minutes and then add chicken breast-side down.
Scatter the remaining onion, garlic, mushrooms and 1/2 the rosemary around chicken. Cook until breast is lightly browned, about 5 minutes. Using a wooden spoon inserted into cavity of bird, flip chicken breast-side up and then sprinkle with the other 1/2 of the rosemary and cook until 6 to 8 minutes. Pour in a 1/2 cup of the white wine.
In a Dutch Oven add the potatoes and cauliflower.
Place the chicken in the Dutch Oven, scoop in the other cooked veggies and splash in the other 1/2 cup of white wine.
Cover with Lid and put in oven for about 100 - 120 minutes or until a thermometer registers 160 degrees when inserted in thickest part of breast and 175 degrees in thickest part of thigh. When I first made this I was expecting it to be done in 70 minutes but it took until 110 minutes before it was ready...
I made up some corn for the kids and put some shredded old cheddar cheese on the cauliflower and potatoes to give them a little more flavor.
