Sunday, April 1, 2007

Sunday Menu - Roasted Chicken and Vegetables


Tonight, we knew we were going to eat chicken like we do every Sunday but didn't know how to prepare it. My husband then thought about roasting it with vegetables. So that is what we did.

Roasted Chicken with Vegetables
Tossed Salad

2 lb chicken
4 large potatoes washed thoroughly but do not peel. Cut into chunks
4 carrots, washed and cut into chunks.
2 medium size onions, peeled and quartered
1 head garlic, peel each clove
Salt and Pepper to taste.
Extra Virgin Olive Oil
If available, place fresh thyme in cavity of chicken.

Preheat oven and then lover to 325 degrees.

In a large baking dish (we used the pan from the broiler ban...rack removed) place the whole chicken in it and then place all the vegetables around it. BTW, you can add any vegetables you'd like. I thought about adding zucchini but decided to use it for a dish later this week. Season with salt and pepper to taste. Drizzle vegetables with olive oil and place in the oven. Roast for approximately an hour and a half or until the chicken is golden brown. Be careful not to overcook the chicken.

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