Let’s face it, there are some nights where you don’t have the energy or time to cook. You want something delicious but lack inspiration. Believe it or not, this happens to me quite frequently. As much as I like to cook, the mood has to be right, my children have to be entertained, and my kitchen has to be clean. There is no way I can concentrate on making a new recipe when I have crunchies sticking to the bottom of my feet or my kids are looking for attention. So on the days when motivation is distant, I lean on several of my “go to” recipes. These are recipes I deem easy, affordable, and delicious. Roasted chicken and vegetables is one of those meals. Everything is done and ready to eat at once, and I didn’t have to concentrate for more than 5 minutes. I even come out of the deal with chicken broth I can use in soups throughout the rest of the week. It’s a win win situation.
I first line my roasting pan with foil to catch all those yummy juices and make for easy cleanup.
Next I dice up one large onion and three small lemons.
Now for the bird. I clear out any innards and wash her under water for a minute or two. Then I pat her dry with a paper towel so the seasonings will stick and make the chicken more flavorful.
I fold the wings underneath the body and sprinkle kosher salt and black pepper on top.
Then I turn her over and stuff the insides with a few pieces of onion and lemon. This is really a key step if you want to infuse more flavor into the chicken.
Now I tie the legs shut with some cooking string so the onion and lemon will steam through the meat and not out the opening.
I set the bird in the roasting pan and chop up whatever veggies I want to roast. Potatoes come out soft and flavorful, so I always use those. I also tend towards carrots and celery because they hold their shape and don’t become too mushy. My kids will even eat them this way because they have a delicious flavor from the chicken.
I throw the veggies in around the chicken.
I also put in the extra onion and lemon and then sprinkle everything with more kosher salt and pepper. Other herbs can be thrown in at this point too. I put the chicken in a 350 degree oven, covered, for about an hour to an hour and fifteen minutes. The length of time in the oven depends on how much the chicken weighs, so the way I make sure the meat is done is by inserting a meat thermometer into the meaty part of the thigh and also through the whole breast. If both measure 160 degrees, then it’s done. Make sure not to rest the thermometer next to the bone. You will get an inaccurate reading. I also take the lid off and let the skin brown for a few minutes.
Next I scoop out all the veggies and let the chicken cool off for about 10 minutes. While it is cooling, I like to pour the drippings into a mason jar and keep it in the fridge. The broth serves as a wonderful addition to homemade soups.
The vegetables come out nice and tender and are immediately ready to eat!
Look at how simple that was! It really doesn’t take that much effort and you have a delicious, healthy meal. It makes your house smell really good too!
- 1 roasting chicken
- 1 large onion
- 3 small lemons
- 4-5 small potatoes
- 1 cup carrots
- 1 cup celery
- kosher salt
- Heat oven to 350 degrees.
- Chop up onion and lemons.
- Chop up potatoes, carrots, and celery.
- Wash off chicken and pat dry, season with salt and pepper.
- Stuff chicken with some onion and lemon. Tie the legs shut.
- Put chicken in foil-lined roasting pan.
- Pour remaining vegetables and lemon around the chicken.
- Sprinkle with more salt and pepper.
- Cover and bake for 1 hour or 1 hour and fifteen minutes or until meat is 160 degrees.
- Remove veggies and let chicken cool 10-15 minutes.
- Carve chicken and serve with roasted vegetables.