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Crispy Roasted Chicken and Vegetables

This is a super simple recipe (it takes about 15 minutes to prep) that tastes heavenly.  It is great for
Sunday dinners, company dinners, or just because you want a delicious dinner.


1 whole chicken (about 4 - 4.5 lbs.), rinsed and patted dry; giblets removed
Seasoned salt, pepper and garlic powder
1 lemon, quartered
1 stalk celery, quartered
1 bay leaf
3 cloves garlic, peeled but not chopped
2 T butter, melted
2 T Italian seasoning blend (I use McCormick)
1 teaspoon paprika
10-12 red potatoes, halved or quartered depending on size
1 ½ cups baby carrots, rinsed or large carrots, peeled and chunked
1 Vidalia onion, quartered
2 T olive oil
Kitchen twine for tying legs

Preheat oven to 350 degrees F.
Season chicken cavity with salt, pepper, and garlic powder.
Stuff chicken cavity with 3 of  lemon quarters, celery, bay leaf, and garlic cloves.
Tie the legs together with kitchen string and tuck the wings underneath the bird. Place chicken (breast-side up) in a large roasting pan.
Drizzle or brush melted butter over the outside of the chicken. Season liberally all over with salt, pepper, garlic powder, paprika, and 1 Tablespoons of Italian seasoning.
Place potatoes, carrots and onion in a large Ziploc bag. Add olive oil, juice of 1 lemon quarter, seasoned  salt, pepper, garlic powder, and 1 Tablespoon of Italian seasoning, and toss to coat.
Place the vegetables in the roasting pan around the chicken.
Roast the chicken and vegetables in the oven for about 95-100 minutes, or until the meat reaches an internal temperature of 165 degrees F.  It your chicken is getting too brown before it is done, tent it with foil. 

Please feel free to add other raw vegetables, such as squash, sweet potatoes, tomatoes, Brussels sprouts, and broccoli to your veggies.  All are great!


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