Roasted Chicken Dinner With Potatoes

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Roasted Chicken Dinner With Potatoes
Chicken:
1 chicken, about 4 lb, halved or quartered
1 clove garlic, mashed and minced
1 tbs butter
freshly ground black pepper
Vegetables:
1 1/2 to 2 lb potatoes, cut in 1-inch chunks
4 to 6 carrots, cut in 2-inch pieces, halved or quartered crosswise if very thick
3 to 4 ribs celery, cut in 2-inch pieces
2 tbs extra virgin olive oil
3 cloves garlic, mashed and minced
1 cup chicken broth
salt and pepper
Stoke up your campfire to get it nice and hot or crank up the burner on your camp stove. Grease or spray a Dutch oven.
Combine the 1 clove of mashed and minced garlic with the butter and a little fresh ground black pepper. Separate the skin of the chicken and rub some of the butter mixture under the skin of each of the chicken pieces. Arrange the chicken in the Dutch oven.
Combine the potatoes, carrots, and celery in a bowl. Toss with the olive oil and 3 cloves of minced garlic.
Arrange the vegetables around the chicken and sprinkle the chicken and vegetables with salt and pepper. Pour chicken broth into the Dutch oven.
Roast, basting occasionally, for about 1 1/4 to 1 1/2 hours, or to about 165° when a meat thermometer is inserted into the meaty part of the thigh. Add more chicken broth, if needed. Serves 4

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