roast chicken



Here's what I'm making for dinner tonight: Roast Chicken and Vegetables. It's the perfect one-pot dish to enjoy on a cold, winter evening and so easy and cheap to make! Plus, you'll have leftovers for days...





Roast Chicken and Vegetables

Whole chicken (3 to 8 lbs depending on how much your family eats)

1/2 cup olive oil

Salt

Pepper

1 lemon

1 to 2 pounds potatoes (I use little red ones but any kind will do)

2 onions, peeled and cut into wedges

1 pound carrots, peeled and cut into 1.5 inch chunks

Any herbs you have on hand (thyme, rosemary, oregano), fresh or dried

6 cloves garlic (optional)

Rinse chicken. Pat dry. In bowl mix olive oil, lemon juice, and herbs. Toss vegetables in half of mixture and rub the other half into the chicken. Sprinkle everything with salt and pepper. Salt and pepper cavity of the chicken and put in extra herbs and used lemon rind. Place veggies (bottom) and chicken (top) in large roasting pan and roast at 375-400 until thermometer inserted into the thickest part of the thigh registers 170-180F (anywhere from 1-2 hours).

Cooked this way, the veggies soak up the fat from the chicken and come out very carmelized and well-cooked. We like it this way, but if you want them less cooked or healthier for your family, I'd suggest cooking them separately on a greased baking sheet—but that wouldn't be a one-pot meal, now, would it?

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