Sometimes it’s nice to go back to the basics. Roast chicken is one of the simplest one pan meals you can make and is great for meal planning and left-overs.
I ALWAYS make lots of extra veggies and roast a bigger chicken than I need. You can have a complete second dinner or use the left-over chicken to make chicken salad or chicken sandwiches for work or school the next day. The chicken and veggies are delicious over a bed of lettuce. You will have lots of choices!
This is a perfect family meal!
1 5-6-pound chicken (any size is fine)
Freshly ground black pepper
1 Bunch thyme
1 Lemon halved
1 Head garlic, cut in half crosswise
1 TBS Butter, melted
1 – 2 Cups chicken stock
4 Carrots, sliced (I usually use a large full bag of baby carrots)
1 – 2 Red onions, cut into 3/4″ pieces
1 – 2 Sweet or white baking potato, cut into 1″ pieces
Preheat Oven to 425 degrees
Remove the chicken giblets
Rinse chicken inside and pat dry
Remove any excess fat
Using a large baking dish, put carrots, onions and potatoes in an even layer on the bottom of the pan
If you have a roasting rack place in pan and put chicken on rack. If not, don’t go buy one, it will be fine!
Stuff the cavity with the bunch of thyme, both halves of the lemon and all the garlic
Brush the outside of the chicken with butter
Sprinkle with salt and pepper
Add a portion of the chicken stock to moisten the vegetables
Bake for 25 minutes and add more stock, pour on chicken and keep the veggies moist.
Repeat every 25 minutes
Cooking time about 1 1/2 hours, using a meat thermometer, 165 degrees internal temperature
Slice Chicken and serve with veggies