Roast Chicken with Vegetables

1 whole chicken
1/2 stick butter
salt and pepper
dry or fresh rosemary
5 – 6 red potatoes, quartered
3 – 4 carrots, peeled and quartered
1 green pepper, cut into bite size chunks
1 medium onion, corsely chopped
1 lemon, sliced
3 – 4 cloves garlic

Rinse chicken and take out innerds. Pat dry. Place rosemary sprigs and lemon wedges inside chicken cavity along with salt and pepper. Melt butter and rub over chicken generously. Season skin with salt, pepper, and rosemary. Place chicken breast side down in large roasting pan. Crush garlic cloves and place underneath chicken (so they don’t burn). Mix vegetables, and toss with melted butter, salt, pepper, rosemary, and lemon slices. Cook in oven at 400 for 30 minutes, then cover and cook 45 minutes longer at 350, basting occasionally.
When chicken is done, let set 10 minutes. Slice, pour all juices over vegetables. Serve.

This recipe came from a recipe book we received for our wedding called The Newlyweds Cookbook. I love making this meal, because it actually is more like 4 or 5 meals. Although it is great for dinner parties, in which there wouldn’t be many leftovers, Brian and I make this for just the two of us, and then have enough leftover meat for another dinner and for lunch sandwiches. I also pick the bones and use the picked chicken in my Indian-inspired chicken dish, and then use the bones to make about 10 cups of chicken stock, which I use in all my meals. So, that turns out to be:
1. Roast Chicken for 2 nights
2. Chicken Sandwiches
3. Indian-inspired chicken
4. Chicken Stock

Sounds like a great deal to me. And did I mention it is delicious? Goes great with fresh baked bread or Pillsbury crescent rolls.


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