Roast chicken with potatoes and veggies

My earliest memory of food: I remember eating cereal as a child. My favourite cereals were choco pops and fruity loops with milk.
My favourite recipe: It’s a classic dish. I love roast chicken with potatoes and veggies.

A favourite from my mom’s kitchen: I am a die-hard fan of her Sindhi-style mutton curry and rice.

When I have the kitchen to myself, I like to cook: Maggi.

Because that’s the only thing I can make! When I am on a tour I I have to try out the local cuisine offered by that place. When it comes to food, I like experimenting and exploring. I have tried almost all kinds of cuisines, in different parts of the world.

My favourite cuisine: Since I am a huge foodie, I have three: Italian, French and Indian.

I have a sweet tooth for: All kinds of desserts, especially red velvet mousse.

My most romantic meal: It was with a special someone on Bateaux Mouches (open excursion boats) on the river Seine in Paris.

My daily meal constitutes: Cereals, eggs, veggies, chicken or fish with rotis and a light dessert.

One country other than India, that serves heavenly food: France.

Roast Chicken With Potatoes and Veggies

INGREDIENTS: Olive oil: 2 tbsp, Potatoes (cut into large cubes): 4, Carrots (diced bite-size pieces): 450 gm, Celery stalk (diced, bite-size pieces): 1, Onion (sliced into half): 1, Whole chicken: 1 (2 kg), Salt and ground black pepper to taste, Garlic powder to taste, Margarine: 1/4 cup, Lemon (sliced): 2, Garlic (minced): 3 tsp, Celery stalk (cut into 2 pieces): 1, Margarine (cut into pieces): 1/4 cup METHOD: Preheat oven to 196 degrees Celsius.
Pour olive oil into a large bowl; toss potatoes, carrots, bite-size pieces of celery, and 3/4 of the sliced onion in the oil to coat them. Set remaining onion aside. Transfer oiled vegetables to a large cast iron skillet. Rinse chicken and pat thoroughly dry with paper towels.
Generously season chicken, inside and out, with salt, black pepper, and garlic powder. Place the remaining 1/4 of the sliced onion, 1/4 cup margarine, lemon slices, 1 teaspoon minced garlic, and large pieces of celery into the cavity of the chicken. Place the chicken atop the oiled vegetables; scatter remaining margarine pieces and minced garlic in small amounts around the vegetables.
Roast chicken and vegetables in the preheated oven until the skin is browned and crisp, the vegetables are tender, and an instant-read meat thermometer inserted into the thickest part of a thigh reads 75 degrees Celsius, about 1 hour and 45 minutes. Let chicken rest for 10 minutes before carving and serving with vegetables.