Roasted Chicken Dinner
This is a classic and it really is as good as it is simple. Ned has gotten into a pattern of cooking multiple chickens this way on Sundays. David and will love it on Sunday, but by the time Thursday rolls around and they have had leftover chicken for the last three meals, they start to complain.
Ingredients
2 1/2 to 3 lb. chicken
6 medium size, firm potatoes
8 medium size carrots, trimmed
Olive oil, butter and/or peanut or safflower oil
1 tbsp. dried rosemary
Instructions
Preheat the oven to 500 degrees. Cut the chicken into serving pieces. Cut the carrots and potatoes. Drizzle vegetables with oil. Cook chicken on top rack and vegetables on lower rack at 500 for 20 minutes, then reduce heat to 350. Chicken should be ready in 45-60 minutes.
FROM The Original Binder · 1981-2017
From The Original Binder — the canonical edition.