1 whole chicken (I like to skin it)
Place chicken in your baking dish. Preheat oven to 350°. Fill cavity of chicken with 1/2 your onion, all the celery and the bay leaf. Place carrots, potatoes and the remaining onion around chicken. Pour broth with spices all over the chicken. Pour 1/2 the Italian dressing on chicken, reserving the rest for basting. Cover and place in oven. Baste often. Roast until chicken is tender and all vegetables are done...about an hour and a half. For a different taste, you can use 1/2 the chicken broth and use white wine to make up the rest of the liquid. Serve whole at the table and carve like your Thanksgiving turkey. This is great for a company meal or Sunday dinner.
1-8 oz. bottle fat free Italian dressing
1 onion (slivered)
2 ribs celery (cut in 2-3 inch pieces)
2 cups chicken broth or boullion
4-6 potatoes (quartered)
1 small bag baby carrots
3 Tbsp. worchestershire sauce
1 tsp. garlic powder
1 Tbsp. parsley
1 bay leaf
1 Tbsp. Italian seasoning
Then Jesus said, "Did I not tell you that if you believed, you would see the glory of God?" John 11:40