Recipe
Succulent Roasted Chicken By Suzanne Jacobus, Resident since 2015
Roasted chicken is one of my all-time favorite comfort foods.This is the way I learned to roast a chicken growing up. I think there are a thousand different ways, but this works for me. Ingredients: • • • • • • • • •
1 (5 to 6 pound) roasting chicken ¼ cup melted butter Olive oil Salt and pepper 1 large lemon 4 to 5 medium potatoes 1 large onion 3 or 4 carrots (Any other root vegetables that you have on hand)
Directions:
Pre-heat the oven to 375 degrees. Wash and paper towel dry the chicken. Salt and pepper the outside and inside of the cavity.
Let the chicken sit out of the refrigerator for 20 to 30 minutes. Rub the butter all over the chicken. Squeeze the juice of the lemon over the chicken then place remainder in the cavity of the chicken. Place the chicken on a roasting rack in a roasting pan. Roast for 1 ½ hours (this varies depending on whether you have a convection oven). Toss the cut up vegetables with olive oil salt and pepper place in the bottom of the roasting pan for the last 45 minutes. Chicken is done when the juice between the leg and thigh runs clear. You can also test with an automatic read thermometer at 160 degrees. Tent the chicken with foil and let sit out for 20 minutes before serving.
Enjoy! Suzanne Jacobus Alain Pinel Realtors sjacobus@apr.com.
DANVILLE LIVING 15
