Roasted Chicken

I had a chicken defrosted that I was planning to cut up and make something simple, but I was feeling kinda lazy.  Instead, I decided to make a nice dinner that would appear I spent hours slaving over, though the preparation actually took about half an hour and then entire dinner made in one pan.

Here’s how I did it:

  1. Pre-heat oven to 400 degrees.

 Liberally pour one half to a full cup of lemon juice over the chicken and add water to wash the chicken thoroughly.

Drain the chicken and pat dry.  Season the inside of the chicken with a teaspoon of salt and half a teaspoon of pepper.

Stuff the chicken cavity with the quartered lemon, chopped celery and halves of garlic.

Rub butter, 2 teaspoons of salt and 1 teaspoon of pepper over the chicken.  Place the chicken in a roasting pan with a tray to keep the chicken from cooking in its fat.

Place the chopped potatoes and carrots in a large bowl.  You can use as much as you want.  Add 1 – 2 tablespoons of olive oil, salt and pepper to taste, then toss.  Add to pan with the chicken.

Place in oven for 45 – 60 minutes.

Dinner is done! Enjoy!

Remember to save the chicken back for broth.  You can use the drippings from the chicken to make gravy.  Add some broth, flour and simmer.  My next recipe will be three bean chicken chili.  That’s how I handle left over chili.

One comment

  1. Yum! I’ve never tossed the vegies in oil!! AND I haven’t added vegies in years. Need to try this! Good one Gareth!

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