- (4-6) pound whole chicken
- fluid ounces olive oil
- potato(es), chopped
- carrot(s), peeled and chopped
- onion(s), chopped
- fluid ounces ground black pepper
- fluid ounces salt (optional)
- fluid ounces water
Heat oven to 400°F. Remove the chicken from packaging and remove the giblets from inside the body.
Pat the chicken dry (inside and out) with a dry paper towel then place the chicken in a roasting pan.
Drizzle oil on the chicken and rub it all over the skin.
Arrange vegetables evenly on the bottom of the roasting pan, surrounding the chicken. Season chicken and vegetables with black pepper and salt.
Add water to the bottom of the pan and place in the oven.
Cook for 1 1/2-2 hours. Check if the chicken is done by inserting a cooking thermometer into the meatiest part of the thigh. Chicken is done when the internal temperature reaches 165°F.
Serve warm. Refrigerate leftovers within 2 hours of preparation for up to 2 days. You can also freeze cooked chicken for up to 3 months in an airtight container.