Ingredients:
- Roast Chicken
- 3 cups seasoned bread stuffing
- 1 roasting chicken (about 7 pounds)
- 1 teaspoon salt
- 1 teaspoon black pepper
- Roast Garlic
- 4 tablespoons butter (melted)
- ¼ cup olive oil
- 3 heads of garlic
- Vegetable Bundles
- 1 large carrot
- 1 pound green beans (steamed)
- 1 bunch green onions (stalks only, blanched)
Directions
Preheat oven to 350° F.
Prepare stuffing according to package directions.
Sprinkle chicken with salt and pepper. Spoon stuffing into cavity. Tie legs together.
Place chicken on rack in a roasting pan. Roast until meat thermometer inserted in thickest part of thigh registers 180° F, about 2 hours.
Roasting the Garlic
In a small bowl, combine butter and olive oil. Cut garlic heads in half; do not peel.
Brush butter mixture over cut garlic heads. Place garlic on a small baking sheet. Roast alongside chicken.
Making the Vegetable Bundles
Fill a medium bowl with ice water. Using a vegetable peeler, or a sharp paring knife, peel carrot into very thin strips.
In a small saucepan, bring water to boil. Drop carrot strips into boiling water until they become limp, about 10 seconds. Remove strips and plunge into ice water; set aside.
Gather some green beans; wrap a carrot strip around each bundle and tie with blanched green onion stalk.
Serving the Chicken
Transfer chicken to a serving platter; let stand for 15 minutes before carving. Transfer stuffing to a serving bowl.
Arrange green bean bundles around chicken. Place roasted garlic heads on a decorative plate.