Roast Chicken

What’s better than coming home to the smell of roasted chicken?  Not much that I can think of.  And it’s so simple, really.  I like to roast potatoes, carrots, and onion with the chicken, and stuff the chicken with a whole head of garlic and a lemon chopped in half.  The aroma of all this baking together is absolutely delectable!

Ingredients:

• 1 whole chicken
• 4 – 5 red potatoes (medium-sized)
• 3 – 4 carrots
• 1 head of garlic
• 1 onion
• 1 bunch of fresh thyme
• 2 T butter
• salt and pepper to taste

Preheat oven to 350.

Remove giblets from chicken, rinse out and pat completely dry.  Generously salt and pepper inside of the chicken, put the fresh thyme sprigs inside of chicken.  Cut lemon in half and chop the garlic head in half (horizontally), and stuff all of that into the chicken as well.  Melt 2 T of butter and brush all over the skin of the chicken.  Season the skin with salt and pepper.

Meanwhile, chop the potatoes and carrots into your desired size, and also slice the onion.  Place all of this in the bottom of  the roasting pan.  Place the chicken on top of the veggies, and place in oven.  Bake for about an hour and a half for an average-sized chicken, or until the meat is fully cooked.  Enjoy!

Afterward, cook that carcass in some water to make some delicious homemade broth.



One Response to “Roast Chicken”

1. Lorina johnson says:

   January 30, 2011 at 5:25 am

   Yummy!!!!! This makes me hungry!