Roasted Chicken

One of my favorite meals is just plain ole roasted chicken and I never get a complaint, or have leftovers.  Depending on how many you are cooking for, you may need more sides or a larger bird.  I usually get a smaller bird since it is just two of us right now.

This isn't a pic that I took but you get the idea!

You Need:

• Whole Chicken
• Poultry Seasoning
• Salt
• Pepper
• Butter
• Baby or Chopped carrots
• Potatoes
• Onions
• Garlic Cloves

Set oven to 450 degrees.  Rinse chicken and remove the neck and stuff out of the cavity.  Place chicken breast side up in a deep dish pan, if you want to add your carrots and potatoes, make sure the pan is large enough to accommodate.  Pat the bird dry with some paper towels.

I usually chop up some onion and garlic to put in the cavity with about a tablespoon of butter.  If you want to do stuffing or some other seasonings by all means, proceed.  I do not have a pan big enough for both my carrots AND potatoes so I just put the carrots around the outside of the chicken as well as half a stick of butter (cut into pieces) and pieces of onion.  If you have room, add some potato wedges in there too (or whatever cut you like).  I sprinkle salt, pepper, and poultry seasoning all over the skin and veggies.  Put in oven at 425 degrees for about 15 minutes (this is for a crispy skin).  

Decrease temperature to 375 and let cook till ready.  It takes me about 75 mins before the chicken is cooked thoroughly.

Now for those of use who don't have a pan large enough for the potatoes, I just make mashed potatoes to go on the side.  You can spoon the carrots and juice onto the potatoes and it works awesome.  Sometimes I make them from scratch, sometimes I just use spuds.  It is all up to you.  I serve with either english peas or green beans.

There is more cooking time than prep so don't fret.  It is an easy meal, you put it in the oven, set a timer and do your own thing for at least an hour.

Enjoy!