BRYCE GOES ROAST CHICKEN

Wednesday, December 26, 2018

During the holiday season, meals that are easy to prepare, taste delicious, and can be adjusted depending on crowd size are essential. This roast chicken is tender, juicy, and a real time-saver on a busy weekend. Place chicken on top of your favorite vegetables and cover with your favorite seasonings. The almost universal appeal of roasted chicken is its power to comfort. It's a snap to prepare and smells heavenly as it roasts. 






This recipe can easily be adjusted up or down depending on the size of your crowd. One chicken feeds about four to six people.

1 yellow onion, sliced
2 cups carrots, chopped
4 cloves garlic, halved
1 lemon, halved
2 sprigs fresh thyme
2 sprigs fresh rosemary
1/4 cup extra virgin olive oil
1 tsp. salt
1 tsp. black pepper
2 tsp. garlic powder
1 whole chicken, rinsed and patted dry

Step 1:
Preheat oven to 425○ F.

Step 2:
In a large mixing bowl, combine onion, carrots, half of the garlic, half of the lemon, one sprig of thyme, one sprig of rosemary, half of the olive oil and half of the seasonings. Dump into a 13x9 inch glass baking dish.

Step 3:
Place chicken atop vegetables. Stuff with remaining lemon, garlic, thyme and rosemary. Use kitchen twine to tie together legs. Rub chicken with seasonings and drizzle over remaining olive oil.

Step 4:
Cover loosely with aluminum foil and bake for one hour. Remove foil and bake for an additional thirty minutes.

Step 5:
Remove from oven and allow to rest for twenty minutes before carving.

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