Monday, September 16, 2013

Herb-Roasted Chicken and Vegetables

I love roasted chicken. Yummy!!!

So naturally this is just one of the many ways that I create a delicious and easy roasted chicken. 

1 whole chicken, 3-5 lbs.
1 orange, sliced into quarters
1 stick of butter, cut into 1 tbsp. slices
Fresh thyme and oregano 
minced garlic
3 medium carrots
1 medium zucchini
1 medium yellow squash
2 teaspoons extra-virgin olive oil
1 lb. small red potatoes
1/2 cup dry white wine or chicken broth
salt and pepper


Preheat the oven to 450 degrees. Chop carrots, potatoes, zucchini, yellow squash and place in roasting pan. Top with garlic, olive oil and wine (or chicken broth). 

Season chicken inside and out with salt and pepper. Stuff chicken with orange slices. Tie legs together with string. Then gently lift skin of chicken and insert slices of butter. Season top with thyme, oregano, garlic and just a dash of olive oil. 

Roast until chicken is nice and golden brown (instant thermometer should read 165 degrees) about 1 hour. 

I love to pair this meal with a salad and a nice glass of wine. 


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