I just saw on the news that the Pacific NW is the coldest spot in the USA today. Yup, I believe it..had to start the woodstove to warm up the house when I got home today. Summer please come soon! So for this rainy and cold evening how about a comfort food dinner? Roasted chicken and vegetables. It only takes an hour to bake!
1 whole chicken
2 T. butter
4 garlic cloves
4 sprigs fresh rosemary
1 lemon zested
1/4 t. salt
1/2-1 c. chicken broth
4-5 carrots, peeled and cut into 3 inch pieces
10-12 small potatoes
Mix together the butter, salt, lemon zest and 3 of the garlic cloves that have been minced. Chop finely the rosemary from 2 of the sprigs of rosemary. Add in to butter mixture. Spread this mixture between the skin of the chicken and the meat part. Cut the lemon into quarters and put in chicken cavity along with the remaining clove of garlic and 2 sprigs of rosemary. Place chicken in roasting pan. Pour in broth. Put carrots, potatoes and onions into the roasting pan with the chicken. Put chicken in a 400 degree oven and bake for 1 hour or until meat thermometer measures 160 degrees.
1 whole chicken
2 T. butter
4 garlic cloves
4 sprigs fresh rosemary
1 lemon zested
1/4 t. salt
1/2-1 c. chicken broth
4-5 carrots, peeled and cut into 3 inch pieces
10-12 small potatoes
Mix together the butter, salt, lemon zest and 3 of the garlic cloves that have been minced. Chop finely the rosemary from 2 of the sprigs of rosemary. Add in to butter mixture. Spread this mixture between the skin of the chicken and the meat part. Cut the lemon into quarters and put in chicken cavity along with the remaining clove of garlic and 2 sprigs of rosemary. Place chicken in roasting pan. Pour in broth. Put carrots, potatoes and onions into the roasting pan with the chicken. Put chicken in a 400 degree oven and bake for 1 hour or until meat thermometer measures 160 degrees.
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