Roasted Chicken & Potatoes

Roasted Chicken & Potatoes

I don't really measure when I make my chicken, so I apologize in advance as I'm only listing the ingredients.  Some of these ingredients will cross over into your potatoes as well.

Ingredients:
1 whole chicken
Butter
Salt & Pepper
Rosemary
Thyme
1 Lemon, quartered
6 cloves Garlic
1 onion, chopped
2 carrots, peeled and chopped
6-7 potatoes, peeled and chopped
Olive Oil
Wine

Directions:

1. Spray your dish with cooking spray or grease it. Preheat your oven to 450F.

2. Generously butter the outside of your entire chicken.  Pour some salt and pepper, as well as your other seasonings into the cavity of your chicken.  Then generously sprinkle those same seasonings over the entire bird.  Pour some olive oil and give your bird a rub down.  If necessary, sprinkle some more seasonings on the top of the bird. Take half of your lemon (2 pieces) and put them in the cavity, followed by 2-3 cloves of garlic.  You can also gently put some cloves of garlic just under the skin of the chicken breast as well.

3. Toss in about 1/3 of your onion and almost 1 of your carrots into the pan. Add another lemon quarter to the pan. Pour some wine (I used white) over the bird and vegetables, as well as some more olive oil.  Cover with foil and put in your oven.

4. Meanwhile spray another dish with cooking spray.  Toss in your potatoes and remaining carrots and onion.  Mince 2-3 cloves of garlic and toss in as well.  Pour some olive oil and then sprinkle with thyme and rosemary, salt and pepper.  I always had in a few other spices, like oregano or basil as well.  Take your last quarter lemon and squeeze the juice over the potatoes. Pour wine over top of the vegetables and give it a quick stir to make sure everything is coated.  Put 4-5 dots of butter over top.  Cover with foil and place in the oven beside your pan of chicken.

5.  Cook in a 450F oven for about 60-75 minutes, it really depends on when the chicken reaches its appropriate internal temperature.  The potatoes will take about an hour, but give them a pierce to check for doneness.  Remove the foil within the last 15-20 minutes of cooking.  Once the food is cooked, place your oven on broil for another 5 minutes to crisp up the potatoes and chicken skin.

Save your chicken carcass for homemade chicken broth.