Saturday, March 26, 2011

the greatest roasted chicken and vegetables

this is a bi-weekly staple dinner here at the hutch household. it's super simple to make, very inexpensive and tastes like a million bucks. and for the best part - it's super healthy! there is no recipe to follow here, just a few simple steps - and obviously, any of this can be changed or things can be added... this is just how i make it.

roasting chicken (2 lbs is perfect for serving 2 - you only get about half meat per pound of the bird)
extra virgin olive oil
4 new potatoes

clean the outside of the chicken, and inside the cavity. pat dry with a paper towel.
rub olive oil on the outside of the chicken.
salt and pepper the outside and inside of the chicken and stuff the cavity with quartered lemon, onion, garlic and rosemary sprigs. place chicken into dutch oven or roasting pan.
add quartered potatoes and onions, garlic and mushrooms in the pan around the chicken. sprinkle rosemary and add a bit more olive oil on the veggies. bake at 400 degrees for about an hour and a half. juices will run clear when chicken is complete!
the last step is to let your husband take over and carve the bird!
serve and enjoy!


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