This winter, while long, has provided endless reasons to use my oven for more than just brownies!
Besides roasting chickpeas, all sorts of vegetables and pork roasts, I’ve also enjoyed a few roast chickens.
roast chicken and veggies
I used to purchase only the white meat of the chicken, but new research is telling us that there are different nutrients in the dark meat and that it really isn’t that much fattier. My husband loves dark meat, making this another good reason to roast an entire bird.
And of course, the cost benefit is great. An entire chicken is about $5-$7.00 and although you cannot serve an army with one chicken, you can enjoy several meals. I love making soup with the left overs.
add lemon wheels
There are many ways to season your chicken, but I’m going to give you an easy one to get started.
Ingredients for roast chicken
1 whole chicken, with giblets removed
Salt and pepper
1 lemon cut into wheels
2-3 sprigs of rosemary or another herb of choice
2-3 TBS olive oil
cover with foil
Preheat oven to 350 degrees F.
Wash your chicken inside and out and let it drain. (Be sure to carefully clean your sink after this.)
Sprinkle the inside of the chicken with salt and pepper.
Place the lemon wheels inside the chicken, along with the rosemary.
Rub olive oil over the enire outside of the chicken and then sprinkle with salt and pepper.
If you have twine, you may want to tie up the legs and tuck in the wings. But your bird will be just fine if you don’t have any twine on hand.
Place chicken in a roasting pan breast side up and cover with lid or foil.
Bake about 45 minutes.
Add vegetables to the roasting pan or add a pan of veggies to the oven at this point.
Continue roasting until the juices run clear.
Chicken will take about 20 – 30 minutes per pound.
Let the chicken rest for ten minutes before you slice into it. This will help the juices stay in the chicken.
While the chicken is resting, you may want to make a simple gravy. Or save some juices for soup.
add veggies to pan after 45 min
roasted veggies in a separate pan
Note on vegetables
You can add cut up potatoes, carrots, onions and other vegetables to your roasting pan if there’s room.
You may also want to place other veggies, including brussels sprouts, sweet potatoes and peppers on a separate baking sheet. Drizzle a bit of olive oil over them and sprinkle with garlic salt or regular salt and pepper.
This way the entire meal is in the oven and you can put your feet up and feel smug.
This is a meal fit for company or for a cold winter’s night. Your house will smell divine and you and your family will enjoy a classic meal.