Roast Chicken and Vegetables
Delicious roast chicken! A great comfort food that is satisfying and easy to throw together!
Ingredients:
- 1 large onion
- potatoes
- carrots
- 5 to 6 pound chicken
- 1 lemon
- salt and pepper
- 4 tablespoons butter
Directions:
Preheat your oven to 425 degrees.Cut onion into chunks and place into the bottom of a roasting pan.
Cut some potatoes into chunks and throw into pan. Potatoes do not have to be peeled.
Add some carrots. Use either carrots cut into chunks or baby carrots.
You should have a nice layer of veggies in the roasting pan.
Take a 5 - 6 lb chicken and rinse it. Pat dry with paper towels. Make sure the giblets are removed.
Place chicken on top of the veggies.
Salt and pepper the inside of the chicken.
Quarter a lemon and place it inside the cavity of the chicken.
Using kitchen string, tie the chicken legs together.
Tuck the wing tips under the body of the chicken.
Melt 4 tablespoons of butter and brush it on the outside of the chicken.
Sprinkle salt and pepper on the outside of the chicken.
Roast in the oven for 1 1/2 hours until the juices run clear. You can also use a thermometer to make sure it is done.
When fully cooked, remove the chicken and cover with aluminum foil.
Let chicken rest for 15 minutes.
While chicken is resting, place veggies back into oven for 15 minutes to caramelize.
Remove veggies from oven and spoon them around the chicken.
Pour the remaining juices over chicken and veggies.
Carve and serve.
