Whole Roast Chicken

Ingredients:
1 whole chicken (broiler/fryer)
6 large potatoes
1 large red bell pepper
1 large green bell pepper
2 large onions
3 tablespoons of butter
3 tablespoons parsley flakes
2 tablespoons pepper flakes
2 knorr cubes
Curry
Salt to taste

Directions:
Season the chicken with maggi, salt, pepper, curry, onions and a tablespoon of parsley. Cover well and let marinate overnight.

Cut the potatoes, 1 onion bulb, red and green bell peppers into big chunks and season with maggi, salt, pepper and 1 spoon of parsley. Set aside.

Spray the pan with vegetable oil then, cut one onion bulb into rings and lay on the middle of the pan.

Place the chicken on the onion rings and pat it dry with a paper towel. Season the butter with some parsley and pepper flakes and then stuff the breast area (between the flesh and the skin). Spray some vegetable oil on the chicken, tie the legs up with a twine and then pour the spiced veggies on the sides of the pan.

Cover the chicken with foil and bake for about 30minutes, remove the foil and bake for about 1hour more or until well the chicken is well browned. (Baking time will vary based on the size of your chicken so just monitor it and use your discretion)

ENJOY!!!

PS: While the  chicken was out of the oven cooling, my brothers pounced on the veggies (yes, they were that good) so I couldn't  display those. Next time.