1 Whole Chicken (take giblets and neck out)
2 Medium Golden Yukon Potatoes (sliced into semi circles, 1/2 inch in thickness)
2 Heads of Broccoli
10 Baby Carrots, Sliced
10 Large Garlic Cloves, Sliced (I love garlic and I put as many as possible)
5-8 Slices of Ginger (you can keep the skin on)
4 Tablespoons of Olive Oil (reserve 1 tablespoon for coating the potatoes)
Sea Salt to taste
I salted the chicken inside and out with sea salt. I then stuffed the garlic & ginger slices into the cavity of the chicken. You can use as many garlic slices as you wish along with several slices of ginger, both salted lightly. I peeled two medium potatoes cut it in half long ways and then sliced them about 1/2 inch in thickness making a semi circle. I lined the salted and lightly olive oiled potatoes on the bottom of a greased, glass baking dish then placed the whole chicken on top of the potatoes. The garlicky and gingery chicken juices cook the potatoes with a delicious flavor. Cook at 375 degrees for an hour or until the thermometer reads 180 degrees. Check to see that the skin is golden in color too.
Steam the broccoli and carrots for 10-15 minutes depending on how tender you like them. Heat pan with 3 tablespoons of olive oil under medium heat. Add sliced garlic (I used about 3 large cloves) the more the better! When the garlic becomes lightly golden add the broccoli and carrots and toss lightly and add sea salt. You can use other vegetables too.