Tonight for dinner I'm roasting a whole chicken. Instead of making mashed potatoes with lots of butter, I'm roasting the potatoes in the pan with the chicken.
I also threw in some carrots and onions to cook with the chicken and potatoes. The chicken is going to create natural juices and the carrots, onions and potatoes will be cooked to perfection.
My mouth is watering already and the chicken still has a half hour left!
2 lemons, cut into wedges
2 sprigs rosemary
3 sprigs thyme
1 yellow onion, sliced
5 red potatoes, cut into 2" chunks
8 oz baby carrots
Salt and pepper
Preheat oven to 350 degrees.
If applicable, remove neck and giblets from chicken. Rinse chicken with cold water, and drain cavity well. Pat dry with paper towels. Sprinkle 1/2 tsp. salt inside cavity. Place lemon, rosemary and thyme inside cavity.
- Sprinkle salt and pepper over both sides of breast. Place chicken, breast side up, on a lightly greased wire rack in a roasting pan.
- Add onions, carrots, and potatoes to roasting pan surrounding chicken. Cover with aluminum foil. Bake 45 minutes covered. Uncover chicken and bake 30 additional minutes until a meat thermometer inserted in thigh registers 165°. Remove chicken from oven, and baste with pan juices.
- Let stand 10 minutes before slicing.