For the roast chicken:
3 C. seasoned bread stuffing
1 roasting chicken (about 7 lbs.)
1 tsp. salt
1 tsp. black pepper
For the roast garlic:
4 Tbsp. melted butter
1/4 C. olive oil
3 heads of garlic
For the vegetable bundles:
1 large carrot
1 lb. green beans, steamed
1 bunch green onions, stalks only, blanched
Roasting the Chicken:
1. Preheat oven to 350 degrees. Prepare stuffing according to package directions. Sprinkly chicken with salt and pepper. Spoon stuffing into cavity. Tie legs together.
2. Place chicken on a rack in a roasting pan. Roast until meat thermometer inserted into thickest part of thigh registers 180 degrees, about 2 hours.
Roasting the garlic:
1. To roast the garlic, in a small bowl, combine butter and olive oil. Cut garlic heads in half; do not peel.
2. Brush the butter mixture over cut garlic heads. Place garlic on a small baking sheet and roast alongside chicken.
Making the Vegetable Bundles:
1. Fill a medium bowl with ice water. Using a vegetable peeler, or a sharp paring knife, peel carrot into very thin srios. In a small saucepan, bring water to boil.
2. Drop carrot strips into boiling water until they become limp about 10 seconds. Remove strips and plunge into ice water; set aside.
3. Gather some green beans; wrap a carrot strip around each bunch and tie with blanched green onion stalk
Serving the Chicken
1. Transfer chicken to a serving platter; let stand for 15 minutes before carving. Transfer stuffing to a serving bowl.
2. Arrange green bean bundles around chicken. Place roasted garlic heads on a decorative plate. Use as a spread for toasted bread slices