Delicious Moist Roasted Chicken & Veggies |
|
 |
Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
|
Tender, juicy chicken, with a crispy skin, with lots of seasoning and herbs... perfect for a quick & easy pop it in the oven and forget about it Sunday Dinner Ingredients:
1 whole chicken (remove giblets before cooking) |
2 teaspoons extra virgin olive oil |
1 large lemon |
3 -4 chicken bouillon cubes |
salt, pepper, garlic powder, dried rosemary |
4 -5 garlic cloves |
4 -5 russet potatoes (peeled and halved) |
2 handfulls baby carrots (as many as you like...) |
1 sweet white onion (roughly chopped) |
1 (8 ounce) package brussels sprouts |
Directions:
1. - Preheat over to 350 degrees.
2. - In a large roasting pan add about a half inch of water, and place chicken boullion cubes in water, let them dissolve.
3. - Thoroughly rinse and pat dry whole chicken, place in roasting pan.
4. - Drizzle about 2 teaspoons of Extra Virgin Olive Oil over top of chicken.
5. - Cut lemon in half, place one half deep in the cavity of the chicken, use other half to squirt lemon juice over the outside of the chicken (This is what makes the chicken so moist and juicy so dont dismiss this step!).
6. -Generously season the outside of the chicken with salt, pepper, garlic powder, and dried rosemary.
7. - Add potatos, carrots, garlic cloves, onion, and brussel sprouts to pan.
8. - Roast in over for 2 and a half hours (depending on your oven) at 350 degrees - basting chicken with juices frequently.
9. Skin with be crispy and tasty and the chicken will be falling off the bone! ENJOY!
|
|