Sometimes the meals that you throw together at the last minute are the best ones. Take a stab at a roasted chicken.
It was a cold Thursday afternoon and I had a four-and-a-half pound chicken thawed. That was the easy part. But, what should I do with it?
What to do... What to do...
I decided to hop in my car and go to the store; I picked up a pack of fresh poultry herbs, a few lemons, an onion, carrots and red bliss potatoes. And all I did was throw it all together, more or less.
This was easy to prepare, and I sat back and enjoyed the aroma as my chicken roasted in the oven. Here is how I did it:
1 4.5-pound roasting chicken, rinsed and giblets removed
1 large onion sliced
Butter – softened to room temperature
10 – 15 small red bliss potatoes, washed and halved
Carrots, any kind you want, any size you want, about 3 or 4 cups
Salt and pepper
Preheat the oven to 375 degrees
- In a large baking dish, pour about 1 tablespoons of olive oil on the bottom, add the chicken and coat lightly with oil.
- Stuff the cavity of the chicken with the herbs and 1/3 of the lemon, preferably the center, unsqueezed.
- Place the onion, carrots and potatoes around the chicken.
- Rub about one-quarter stick of butter on the chicken breasts and legs and drop the rest in with the vegetables. (If needed, add a cup or so of water to the bottom of the pan, to keep the chicken moist.)
- Lightly season everything with salt and pepper and cover lightly with foil.
- Roast, covered, for two hours. Remove foil, baste and return to the oven for about 20 minutes and until the bird browns. Rest for 10 minutes before carving.