Tantalizing Tuesday – 5/22/12

ROAST VEGGIES & CHICKEN DINNER
ROAST CHICKEN, CARROTS, POTATOES, ONIONS

There is not an easier or more delicious meal to throw together than roast chicken with vegetables. If you are crunched for time but want a roast on the weekend this should be your go to meal. Just rinse potatoes and cut in half if large. Throw in pan. Add sliced onion and carrots. Sprinkle with olive oil, salt and pepper. With hands toss veggies to coat evenly with oil and spices. Place uncooked chicken on top of vegetables. Use veggies as roasting rack. Rub the skin of the chicken lightly with olive oil, sprinkle with salt and pepper to taste.

Bake at 350 for 20-23 minutes per pound. Remove from oven and let cool covered 10-15 minutes. Delicious!

*Sorry when the meal came out of the oven it was so late and I was very hungry I forgot to take a picture of the finished product!
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