Friday, January 12, 2007


Comfort Food Friday

Roast Chicken and Root Vegetables


1 Chicken (5 to 7 lbs)
4 Modest sized potatoes
Bag of carrots (1 lbs)
Bag of Parsnips (1 lbs)
1 Large Onion
Sprig of Rosemary
Salt & Pepper
Olive oil
10 - 20 cloves of garlic

Preheat oven to 350.

Prep chicken and place in roasting pan. Peel garlic cloves and place inside the chicken. Drizzle Olive oil over chicken and season with salt, pepper, thyme, and rosemary.

Clean and peel root vegetables and cut into chunks. Arrange around chicken. Add a cup of water to the pan. Cover with foil and place in oven. Roast for about 15 minutes per pound (if in doubt call your mother!) Remove foil with about 40 left to let chicken brown.


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