Creamy Pot Roast Chicken

Ingredients

1 (1.2 kg)	pc	MAGNOLIA WHOLE CHICKEN, cut out the backbone and flatten (butterflied) 1/2 tsp iodized fine salt 1/4 tsp pepper 1 (5.5 g) tbsp Italian seasoning 2 tbsp cooking oil 4 cloves garlic, crushed 2 cups chicken stock 2 (250 mL each) packs MAGNOLIA ALL PURPOSE CREAM 2 (220 g) pc potatoes, peeled and cubed 2 (200 g) pc carrots, peeled and cubed 1 (4 g) stalk parsley, chopped
1/2	tsp	iodized fine salt
1/4	tsp	pepper
1 (5.5 g)	tbsp	Italian seasoning
2	tbsp	cooking oil
4	cloves	garlic, crushed
2	cups	chicken stock
2 (250 mL each)	packs	MAGNOLIA ALL PURPOSE CREAM
2 (220 g)	pc	potatoes, peeled and cubed
2 (200 g)	pc	carrots, peeled and cubed
1 (4 g)	stalk	parsley, chopped

1	Season chicken with salt, pepper, and seasoning.
2	Heat oil in a pot and sear chicken skin side down for 3 minutes or until golden brown.
3	Flip chicken and add garlic. Pour chicken stock and 1 pack of cream. Cover and cook for 40 minutes.
4	Add potatoes, carrots, and half of the parsley. Cover and cook for 10 minutes until vegetables are tender. Add another pack of cream. Mix well and simmer once.
5	Add potatoes, carrots, and half of the parsley. Cover and cook for 10 minutes until vegetables are tender. Add another pack of cream. Mix well and simmer once.
Yield	1 whole chicken & 4 cups of sauce and vegetables/ 1 portion chicken and 1/2 cup sauce and veggies