Garlic Roasted Chicken and Vegetables

Garlic Roasted Chicken and Vegetables

Roast Chicken

1 (6 pound)  roasting chicken
4 tablespoons butter, softened and divided
15 cloves garlic, halved
1 (14.5 ounce)  can  chicken broth, divided
1/4 cup  olive oil
1/4 cup  lemon  juice
1 tablespoon dried oregano
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1 1/2 pounds red potatoes, cut into large chunks
2 cups baby  carrots
1 medium red onion,  thinly sliced

Garlic Bread


1 loaf french, or vienna bread
1/3 cup butter, or margarine, melted
1/2 teaspoon garlic salt
1/2 teaspoon parmesan cheese

Garlic Guacamole


1 Ripe avocado
1/8 lb Tofu, firm style
6 lg Cloves fresh garlic
1/2 md Bell pepper
2 Green onions
2 tb Freshly chopped parsley
1/2 ts Curry powder
1/2 ts Oregano
1/2 ts Thyme
1/4 ts Freshly ground black pepper
4 tb Hot sauce
Juice of 1/2 lime or lemon
Tortilla chips for dipping


Mash avocado and tofu in bowl.

Squeeze garlic through press and add. Finely chop bell pepper and green onion and stir in. Add herbs and spices. Mix well. Add hot sauce. Stir in lime juice.

Eat with tortilla chips. Garlic Guacamole can be refrigerated, but do not make more than a few hours in advance.